Tuesday, June 14, 2011

Zucchini & Tomato Casserole

My parents always seem to have a lot of luck in their garden with zucchini, which I love... so I receive a lot of zucchini. My garden has been producing lots of tomatoes...which I also love. This recipe features both veggies with cheese (which I adore) in a casserole.

What you need:
  • 1 cup cheddar cheese (I used white cheddar)
  • 1/4 cup Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 2 cloves minced garlic
  • salt and pepper to taste
  • 3 zucchinis, sliced thin
  • 1 cup tomatoes, sliced thin
  • olive oil
What you do:
Combine cheddar, Parmesan cheese, oregano, basil, garlic and salt and pepper. Set aside.

In a greased pan, arrange half of the zucchini. Sprinkle 1/4 of the cheese mixture over zucchini. Arange half of the tomatoes, and top with 1/4 of the cheese mixture. Repeat.

Drizzle a little olive oil over the top of the casserole.

Cover loosely with foil, bake in a 375 degree oven for 25 minutes. Remove foil and bake 15-20 more minutes.

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