July Recipe Challenge* - Summer Squash &/or Zucchini!

[rdharma]

10. Tomato Zucchini Casserole

This is an extremely easy to make zucchini dish. As you can see, I use more onion than called for in the recipe. I also like to substitute French's crispy fried onions for the Panko bread crumbs.

Any recommendations to tweak this recipe are most welcome.

1 1/2 cups grated Cheddar cheese
1/3 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cloves garlic, minced
salt and pepper to taste
2 medium zucchinis, thinly sliced
5 plum tomatoes, thinly sliced (other available tomatoes will also work)
1/4 cup butter
2 tablespoons finely chopped onion (I use 1/3 cup)
3/4 cup fine bread crumbs (I use the Italian style Panko)

Directions
1.Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan. (I use a 2 1/2 qt. casserole dish)
2.In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
3.Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
4.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.
5.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.

http://allrecipes.com/Recipe/Tomato-Zucchini-Casserole/