This recipe was featured
as part of our Menu of the Week
from Gooseberry Patch cookbook,
Come On Over!
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Tomato-Zucchini Casserole
Jeanne Hodack of Norwich, New York shared this recipe with us. She writes, "This recipe has always been a hit at our church picnics. My family enjoys this as a main dish along with crusty bread and fresh fruit."
1 c. shredded Cheddar cheese
1/3 c. grated Parmesan cheese
1/2 t. dried oregano
1/2 t. dried basil
1 clove garlic, minced
3 zucchini, thinly sliced and divided
2 tomatoes, sliced and divided
1/4 c. butter
2 T. onion, minced
1/2 c. Italian-seasoned bread crumbs
Combine cheeses, oregano, basil and garlic; set aside. Spread half the zucchini and half the tomatoes in a greased 8"x8" baking pan; sprinkle with half the cheese mixture. Repeat layers; set aside. Melt butter in a small skillet; add onion and sauté until transparent. Remove from heat; stir in bread crumbs. Sprinkle over cheese layer; cover with aluminum foil. Bake at 350 degrees for 30 minutes; uncover and bake for an additional 25 minutes. Serves 8.
