Tomato Zucchini Casserole

We don’t eat zucchini very often, we maybe just need a good recipe to make them! This tomato zucchini casserole will blow your minds! Check it out.

You’ll Need:

1 Β½ cups of grated cheddar cheese.
ΒΌ cup of grated parmesan cheese.
Β½ tsp of dried oregano.
Β½ tsp of dried basil.
2 cloves of minced garlic.
Salt and pepper.
2 medium thinly sliced zucchinis.
5 plum thinly sliced tomatoes.
ΒΌ cup of butter.
2 tbsps of finely chopped onion.
ΒΎ cup of fine bread crumbs.

How to:

Mix together the cheddar, parmesan, oregano, basil and garlic in a large bowl and add salt and pepper to taste.


In a lightly buttered 9Γ—9 pan, place half of the zucchini slices, sprinkle ΒΌ of the cheese and herb mixture then add a layer of half the tomatoes. Top with ΒΌ of the cheese mixture and repeat the layers.


Over medium heat, melt the butter in a skillet add in onions and sautΓ©e.


Add in breadcrumbs and cool until they have absorbed the butter. Sprinkle the breadcrumbs and onions on top of the casserole.


Bake covered with foil for 25 minutes in a preheated oven to 375Β°.


Uncover and bake for an additional 20 minutes so that the vegetables are crusty and tender.

Easy, peasy and crusty! I made this casserole for lunch yesterday, it was a real success, I even made it in extra to save some leftovers, but they were no leftovers left! Give it a try and let me know what you think.

Enjoy !!!