Wednesday, September 5, 2012

Tomato Zucchini Casserole

Adapted from:

            1 cup (4 ounces) shredded cheddar cheese
            1/3 cup shredded mozzarella cheese
            1 teaspoon minced fresh basil or 1/2 teaspoon dried basil
            1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano
            1 garlic clove, minced
            1/2 teaspoon salt
            1/4 teaspoon pepper
            5 small zucchini, thinly sliced
            1/4 cup butter, divided
            2 medium tomatoes, thinly sliced
            2 tablespoons finely chopped onion
            1/2 cup dry bread crumbs
            In a bowl, combine the first seven ingredients; set aside. In a large skillet, saute zucchini in 1 tablespoon of butter until crisp-tender, about 5 minutes; drain. Arrange the zucchini in a greased 8-in. square baking dish; sprinkle with half of the cheese mixture. Top with tomatoes and remaining cheese mixture.
            In a saucepan, saute onion in remaining butter until tender; add bread crumbs and toss to combine. Sprinkle over top. Bake, uncovered, at 375° for 20-25 minutes or until vegetables are tender. Yield: 6 servings.
Nutritional Facts
1 serving (3/4 cup) equals 213 calories, 15 g fat (10 g saturated fat), 45 mg cholesterol,

No comments:

Post a Comment