Zucchini Tomato Casserole

This year our garden has proven to be quite successful despite the dry summer we have had. This morning I picked a few beautiful zucchinis and several tomatoes, just perfect for this casserole! I love to serve zucchini tomato casserole as the main dish with other garden fresh veggies on the side, however this would be terrific as a side dish too.

Zucchini Tomato Casserole

• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1 teaspoon minced fresh basil
• 1 teaspoon minced fresh oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
•   2-3 zucchini, thinly sliced
• 1/4 cup butter, divided
• 2 medium tomatoes, thinly sliced
•   1/2 onion, finely chopped
• 1/2 cup dry bread crumbs

Directions:

1. In a bowl, combine the first seven ingredients; set aside. In a large skillet, saute zucchini and some of the chopped onion in 1 tablespoon of butter until crisp-tender, about 10 minutes. Arrange the zucchini in a greased deep dish pie plate; sprinkle with half of the cheese mixture. Top with tomatoes and remaining cheese mixture.
2. In a saucepan, saute rest onion in remaining butter until tender; add bread crumbs and toss to combine. Sprinkle over top. Bake, uncovered, at 375° for 20-25 minutes or until vegetables are tender. Yield: 6 servings   

 *Note I usually use my food processor to slice the zucchini and shred the cheese and onion, making this a super quick and easy recipe.

My ideal summer dinner- zucchini, tomatoes, cucumber and green beans all fresh from the garden! The LORD is so good!

I hope you are enjoying a beautiful and bountiful August. If you too have a lot of zucchini and are running out of recipes that call for zucchinis here is another family favorite: zucchini pancakes. What are your favorite zucchini recipes?