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Zucchini Tomato Casserole Recipe

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This recipe for Zucchini Tomato Casserole is from Wolfer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c oil
4 medium zucchinis-cut in1/4inch slices
1 t oregano
1 t basil
11/2 c cheddar jack cheese or mozzarella-shredded
1/4 c parmesan cheese
3-4 tomatoes-sliced
1 lb can of chunky tomato sauce (I use Muir Glen)
salt&pepper to taste
1/2 c Italian panko Crumbs or bread Crumbs
4 T butter-melted
Directions:
Directions:
Preheat oven to 350º
Saute zucchini in oil until golden brown
Combine tomato sauce with the oregano&basil
Layer zucchini, salt and pepper, tomato slices ,cheese and tomato sauce 2-3 times in a 9x13 pyrex pan
Mix crumbs with melted butter and sprinkle on top Bake 25' at 350º uncovered
Personal Notes:
Personal Notes:
You may use fresh mozzarella cut in slices but it will require more cooking time to melt.

 

 

 

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