Tomato Zucchini Casserole

Tomato Zucchini Casserole.....
When I took this in to Tim to "taste" he said "how come it's so small?"......I said "because you don't like zucchini and I didn't want to waste it".   Then he said "can I have another taste?".......Anyway...............it was a hit..............Jenelle and Chuck came by and that was the end of my casserole............this is very budget friendly and healthy (will make up for the fried zucchini sticks)..................again..........we have never been zucchini fans but today we have seen the light!  This would be great as a meatless meal or a side with grilled meats.

recipe courtesy of "Deltaqueen50"  

Tomato Zucchini Casserole.......serves 4-6

1 1/2 C grated Motzarella
1/3 C grated Parmesan cheese
1/2 tsp dried oregano
1/2 tsp dried basil (used fresh)
2 cloves garlic, minced
salt and pepper to taste
2 med zucchini, thinly sliced
5 plum tomatoes, thinly sliced
1/4 C butter
2 Tbsp finely chopped onion
3/4 c fine bread crumbs  (I used some home made croutons that I ground up)

1. heat oven to 375.  Lightly butter a 9x9 pan
2.  In a large bowl, combine Motzarella, Parmesan, oregano, basil and garlic.  Season with salt and pepper.  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 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 med 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 min.  Remove foil and bake until the top is crusty and the vegetables are tender, about 20 min.   

Enjoy!  deb