This recipe caught my Mom’s eye and she made it for my blog for the purpose of posting it on my blog. Thanks Mom! I have not made this yet, but I am sure I will looking at the amount of zucchini and tomatoes in my kitchen. She brought me a piece to try, and it is definitely a recipe to share;)
Zucchini – Tomato Casserole
This was adapted from a recipe from Vivan Wade appearing in the KC Star on 4/12/12. The zucchini retain their shape and the casserole is not soupy. It has a delicious crispy topping. Makes 4-6 servings.
Preheat oven to 350 degrees. Spray or butter bottom of a 9×13 inch baking dish.
2 medium zucchini, washed and thinly sliced
1/2 Vidalia or other mild onion, chopped
2 medium ripe tomatoes, chopped
1/2 cup panko bread crumbs
3-4 T butter, sliced or chopped into several pieces
1 to 1 1/2 cup shredded medium cheddar cheese
Divide zucchini, onion, tomatoes, and bread crumbs into 2 equal parts
Layer one-half of the sliced zucchini in the bottom of the baking dish. Sprinkle with half of the chopped tomatoes, onions, and bread crumbs. Lightly sprinkle with salt. Repeat layering with the remainder of ingredients. Top with pieces of butter. Top with shredded cheddar cheer.
Cover baking dish with parchment paper. Then over tightly with foil. Bake covered for 30 minutes then uncover and bake for an additional 15 minutes.