zucchini tomato casserole

By nicla91

Ingredients

• 4 small zucchini (6 to 8 inches in length) cubed
• 3 tbsp chopped fresh dill weed
• ground black pepper to taste
• 1 tbsp chopped fresh basil leaves
• 3/4 cup grated romano cheese

Preparation

Step 1

Preheat oven to 350F. Lightly grease a 2 qt casserole dish. Place zucchini in a potfitted with a steamer basket over boiling water. Steam 5 minutes, or until tender but firm. Transfer zucchini to casserole dish. Mix dill, pepper and butter, and stir into the zucchini in the casserole dish, evenly coating the zucchini. Layer tomato slices over zucchini, and sprinkle with fresh basil and romano cheese. Bake 30 minutes until bubbly and golden brown.