Zucchini & Tomato Casserole

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Posted on February 27, 2017 at 2:14 PM

Delicious way to use the abundance of summer vegetables.

Tags

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

Directions

Step 1

Preheat the oven to 350 degrees Fahrenheit.

Ingredients:

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.

Ingredients:

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.

Ingredients:

1 1⁄2 cups Saltine Crackers, broken into crumbs

1⁄2 cup Butter, cut into small pieces

1 1⁄2 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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