Tomato - Zucchini Casserole

Cheese and Herb Mixture

1 1/2 cup shredded cheese (cheddar, mozzarella, etc )

1/3 cup grated Parmesan

1/2 tea. Oregano

1/2 tea. Basil

2 cloves garlic, minced

Salt, to taste

Pepper, to taste

2 zucchini, thinly sliced

5 plum tomatoes, thinly sliced

1/4 cup butter

2 Tab. Onion, finely chopped

3/4 cup bread crumbs

Preheat oven to 375F. Lightlybutter a 9x9 in. baking dish.

In a large bowl combine Cheese and herb mixture ingredients.

Arrange half zucchini slices in the baking dish. Sprinkle 1/4  Cheese and herb mixture on top. Arrange half the tomatoes on top and the top with 1/4  Cheese and herb mixture. Repeat layers.

Add butter and onion to a skillet and cook until soft and translucent. Stir in bread crumbs and cook until they have absorbed the butter. Sprinkle on top of the casserole.

Cover loosely with foil and bake for 25 minutes. Remove foil and bake about 20 more minutes, until the top is crusty and the vegetables are tender.