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Zucchini and tomato casserole

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Ingredients/Components

salt - 1 item
brown sugar - 1 item
pepper - 1 item
small tomatoes - 12 item
grated sharp Cheddar cheese
saltine crumbs
very large onion - 1 item
very small zucchini - 12 item
fresh or dried basil optional - 1 item
1 stick butter in pieces - 1/2 c

How to make zucchini and tomato casserole:

Preheat oven to 350°. Wash and thinly slice zucchini. Peel and thinly slice tomatoes and onions; divide onion into rings. In a deep sided 3-quart casserole, place a layer of zucchini, tomatoes and onion rings. Sprinkle a bit of salt, pepper, brown sugar and basil over the onions. Add a liberal handful of crumbs, a few bits of butter and a handful of cheese. Repeat twice, the top layer should be cheese. Bake, covered, for a total of 1 1/4 hours. Remove lid after 1/2 hour and continue baking for another 45 minutes or until the center is bubbling hot.

Recipe categories: Squash, Side dish, Casseroles.

Rating:

3.5

Average rating: 3.5, total votes: 4

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