Zucchini and Tomato Bake

By srumbel

Y’all, this Zucchini and Tomato bake is simple, easy, and delicious and just tastes like summer to me. If you prefer, you can use yellow summer squash in place of the zucchini, but you’ll lose some of that pretty color. Y’all enjoy!
- See more at: http://southernbite.com/2014/05/15/zucchini-tomato-bake/?_ziplist=disable#sthash.sp5FJ3sq.dpuf

Ingredients

• 2 medium zucchini, sliced in 1/4 inch slices
• 3 medium tomatoes, sliced in 1/4 inch slices
• 1 medium sweet onion, sliced in 1/4 inch slices
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 cup shredded cheddar cheese
• 4 tablespoon butter, melted
• 1/2 cup panko bread crumbs (or crushed butter crackers - like Ritz)
• See more at: http://southernbite.com/2014/05/15/zucchini-tomato-bake/?_ziplist=disable#sthash.sp5FJ3sq.dpuf

Details

Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

Preheat the oven to 350°. Lightly spray a 2 1/2 quart baking dish with non-stick cooking spray.
Combine the zucchini, tomatoes, and onion in a large bowl. Sprinkle with the salt, pepper, and garlic powder and toss to coat. Put the vegetables into the prepared dish and sprinkle with the cheese.
In a small bowl, stir the melted butter and the bread crumbs together. Sprinkle the crumbs over the casserole. Bake uncovered for 35 to 40 minutes, or until the vegetables are tender and the crumbs have browned.

- See more at: http://southernbite.com/2014/05/15/zucchini-tomato-bake/?_ziplist=disable#sthash.sp5FJ3sq.dpuf