Tomato Zucchini Casserole

Tomato Zucchini Casserole


2 medium zucchinis
5 Roma tomatoes

1 1/2 cups grated Mozzarella cheese
1/3 cup Parmesan cheese
1/2 tsp. oregano
1/2 tsp. basil
2 cloves garlic, minced
Salt and pepper to taste

1/4 cup butter
2 Tbsp. chopped onion
3/4 cup fine bread crumbs


Slice zucchinis and tomatoes thinly and set aside.

Combine Mozzarella cheese, Parmesan cheese, oregano, basil, garlic, salt and pepper in a large bowl. Arrange half of zucchini slices in a greased 9”x9” baking dish. Sprinkle 1/4 of the cheese mixture on top. Arrange one half of the tomatoes on top. Top with another 1/4 of the cheese. Repeat layers.

Melt butter in skillet. Add onions and cook until soft. Stir in bread crumbs. Cook until they have absorbed the butter. Sprinkle on top of casserole. Bake, uncovered, for about 30 minutes at 375°.

Servings: 4

Note: We recommend using chopped fresh basil and oregano. Use about 2 Tbsp. each instead of 2 tsp.