Tomato Zucchini Casserole

Ingredients

• 0.8 cup bread crumbs fine
• 0.3 cup butter 
• 1.5 cups cheddar cheese grated
• 0.5 teaspoon basil dried
• 2 cloves garlic minced
• 2 tablespoons onion finely chopped
• 0.5 teaspoon oregano dried
• 0.3 cup parmesan cheese grated
• 5  plum tomatoes thinly sliced
• 4 servings salt and pepper to taste
• 2 medium zucchinis thinly sliced

Equipment

• bowl
• frying pan
• oven
• aluminum foil

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
2. In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
3. Arrange half of the zucchini slices in the pan.
4. 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.
5. 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.
6. Sprinkle on top of casserole.
7. Cover loosely with foil, and bake in a preheated oven for 25 minutes.
8. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.