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Zucchini & Tomato Casserole
Zucchini & Tomato Casserole
Posted on February 27, 2017 at 2:14 PM
Delicious way to use the abundance of summer vegetables.
American Bake Clean Eating Cook-Ahead Easy Fall Fast Fourth of July Gluten-Free Healthy Hot Kid Favorite Less Than 2 Hours Light Low Budget Low-Sodium No Shellfish No Tree Nuts Nut-Free Picnic Re-heatable Savory Side Dish Spring Summer Sweet Vegetarian
  Step 1 Preheat the oven to 350 degrees Fahrenheit.
12 small Zucchini, or 4-6 medium/large zucchini. small zucchini will be more tender and delicious
12 small Tomatoes
1 large Onion
Step 2 Wash and thinly slice the zucchini. Thinly slice the tomatoes. Peel and thinly slice the very large onion, then divide the onion into rings.
1 tablespoon VSOP Tuscan Herb Extra Virgin Olive Oil
1 pinch Fine Sea Salt, to taste
1 pinch Fresh Cracked Black Pepper, to taste
1 tablespoon Brown Sugar
2 tablespoons Fresh Basil, sliced
Step 3 Oil a deep 3 quart casserole dish with the olive oil. Place a layer of zucchini, tomatoes, and onion rings. Sprinkle with a bit of salt, pepper, brown sugar and basil.
1 12 cups Saltine Crackers, broken into crumbs
12 cup Butter, cut into small pieces
1 12 cups Sharp Cheddar Cheese, freshly grated
Step 4 Then add a liberal handful of cracker crumbs, a few bits of butter, and a handful of shredded cheese.
  Step 5 Repeat twice; the top layer should be cheese. Bake, covered, for 30 minutes. Remove the lid and bake for another 45 minutes, or until the center is bubbling hot. ENJOY!
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