I’d love to say that our garden is overflowing with tomatoes right now, but here in Arizona, tomatoes don’t do all too well – we’ve tried for several years to grow them and ever so unsuccessfully.
Perhaps in different areas of the state (Flagstaff, or southern Arizona) they may do better, but in Phoenix, the hot summer scorcher temps fry them to a crisp.
Alas, we have a CSA – which is essentially a Co-Op.. and we pick up our large family size bag once a week. Our meals revolve around what happens to be in the bag for that particular week and it works out great.
We scored some pretty amazing Tomatoes and Zucchini this past week and this recipe is the perfect way to put them to use! It turns out GREAT every time – even your kids will ask for seconds.
With so few ingredients, it really is easy to whip up – while you set the table you can let it bake in the oven.
We also want to warn you.. this is REALLY good. You will lick your dish and come back for seconds (or thirds…) – it really is amazing. We had just enough left for ONE of us to eat it the next day for lunch… I went in the fridge at lunch to get it out and it was GONE.
Turns out, the husband took it to work – and this guy doesn’t really “do” leftovers – so that’s saying quite a bit!
- 2 medium Zucchini, sliced thin
- 2 medium Tomatoes or 5 plum Tomatoes, sliced thin
- 1/2 Onion, sliced thin
- 3/4 C. Bread crumbs
- 2 Cloves Garlic, minced
- 1/2 tsp dried Basil
- 1/2 tsp dried Oregano
- 1/3 C. Parmesan Cheese, grated
- 1/2 - 3/4 C. Cheddar Cheese, grated
- 1/4 C. Butter
- Salt & Pepper, to taste
- Preheat the oven to 375 degrees F.
- Butter your 9x9, 9x14 or casserole dish - we used a casserole dish.
- In a bowl, combine the cheeses, oregano, basil, and garlic and season with salt & pepper.
- Then, in your casserole dish, arrange 1/2 of the Zucchini slices. Sprinkle 1/4 of the cheese and herb mixture on top.
- Top with half the tomatoes, and sprinkle with another 1/4 of the cheese mixture. Repeat those layers one more time, topping with the cheese/herb mixture.
- Melt your butter in a skillet on medium - add the onions and cook until translucent.
- Add the breadcrumbs and stir until they have absorbed the butter.
- Sprinkle the topping (of breadcrumbs) evenly atop the casserole.
- Cover loosely with foil for 20-25 minutes. Then remove the foil and cook an additional 20 min or until the veggies are soft/tender.