Ingredients
- 1 1/2 1 1/2
- cups grated Cheddar cheese
- 1/3 1/3
- cup grated Parmesan cheese
- 1/2 1/2
- teaspoon dried oregano
- 1/2 1/2
- teaspoon dried basil
- 2 2
- cloves garlic, minced
- salt and pepper to taste
- 2 2
- medium zucchinis, thinly sliced
- 5 5
- plum tomatoes, thinly sliced
- 1/4 1/4
- cup butter
- 2 2
- tablespoons finely chopped onion
- 3/4 3/4
- cup fine bread crumbs
Preparation
Step 1
Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9×9-inch pan.
In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
Arrange half of the zucchini slices in the pan. Sprinkle ¼ of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another ¼ of the cheese mixture. Repeat layers.
Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.