Zucchini and Tomato Casserole
From Mom Cantelmo's Kitchen: This wonderful casserole comes from a book that I love quite a bit, The Unabridged Vegetable Cookbook by Nika Hazelton. Your going to love this.
6 Servings
1/4 cup olive oil
1 small onion, minced
1 garlic clove, minced
4 large zucchini, cut into 1/4 inch slices
2 tablespoons minced fresh basil leaves or 2 teaspoons dried basil
1/2 cup freshly grated Parmesan cheese
4 large tomatoes, peeled and sliced
salt
freshly ground pepper
1/2 cup fine dry bread crumbs
2 tablespoons melted butter
Heat the olive oil in a frying pan. Cook the onion and garlic in it, stirring constantly, for about 3 or 4 minutes or until the onion is soft. Add the zucchini. Cook over medium heat, stirring constantly with a fork, for about 3 to 5 minutes, or until the zucchini are turning golden but are still firm. Place a layer of zucchini into a buttered 1 1/2 quart baking dish. Sprinkle each layer with a little of the basil and the parmesan cheese. Top with a layer of tomatoes and sprinkle these with a little salt and pepper. Repeat the process. Combine the bread crumbs and the melted butter and sprinkle over the vegetables, Bake without a cover in a preheated moderate oven 350 degrees for about 20 minutes or until golden brown.