Tomato Zucchini Casserole

This is an old recipe of my moms. It takes about 15 minutes to throw together and then just goes in the oven to do it’s thing. This is one of my favourite recipes, I could eat an entire casserole myself given a chance, seriously.  If you wanted to make it a bit healthier, you could skip the bread crumb topping, but honestly it tastes better with it (doesn’t everything?)

 

6 Roma Tomatoes

2 Large Zucchini

1 Tbsp Oregano

1 Tbsp Basil

2 tsp Rosemary

Salt and pepper to taste

1/4 Cup parmesan cheese, grated

1/4 Cup butter

1/2 Cup bread crumbs

Mix together oregano, basil, rosemary, salt and pepper. Set aside.

Slice tomatoes and zucchini into 1/4″ thick slices. In a 9×13 baking dish, cover the bottom with a layer of tomato slices, then place a  layer of zucchini slices over the tomatoes. Sprinkle 1/3 of the oregano mixture over the zucchini. Repeat until all the tomato and zucchini are used. Sprinkle the top with the parmesan cheese.

Melt butter in a small dish, then add in the breadcrumbs. Sprinkle the mixture over the parmesan cheese. Bake in 375 degree oven for about 45 minutes until vegetables are tender.

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