Tomato Zucchini Casserole

Ingredients

• 1 1/2 cups grated Cheddar cheese
• 1/3 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 medium zucchinis, thinly sliced
• 5 plum tomatoes, thinly sliced
• 1/4 cup butter
• 2 tablespoons finely chopped onion
• 3/4 cup fine bread crumbs

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9×9-inch pan.

In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.

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. Repeat layers.

Melt butter in a skillet over medium 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.

Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.