This weekend we decided to clean out our garage and have a yard sale, which was much more work than I initially thought it would be.  It went pretty well over all, but I must say the highlight was when neighbors would come over and take a few minutes to chat.  Our sweet neighbors Doug and Lila brought over a basket full of delicious fresh produce which inspired me to make something yummy for dinner that night.  This dish is loaded with cheese and all the flavors that make lasagna delicious but made with yummy garden vegetables.  Such a great and easy way to use up your bounty of zucchini and tomatoes!

Zucchini and Tomato Cheese Casserole
  1. 1 1/2 cups grated mozzarella cheese
  2. 1/2 cup grated Parmesan cheese
  3. 3 tbsp chopped onion
  4. 1 tsp oregano
  5. 1 tbsp fresh basil, chopped
  6. 2 cloves of garlic minced
  7. 1/2 tsp salt
  8. 1/4 tsp pepper
  9. 2 medium zucchinis, sliced in 1/4 inch slices
  10. 3-4 large tomatoes, sliced in 1/4 inch slices, drained on a paper towel
  1. 3 tbsp butter
  2. 1/2 cup fine bread crumbs or panko
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  1. Preheat oven to 400
  2. Spray a 9 x 9 baking dish with cooking spray. In a medium bowl mix together cheeses, chopped onion and spices. Layer half of the zucchini slices on the bottom of the baking dish, then top with half the tomato slices, spread half of the cheese mixture over the tomatoes and then repeat the layering one more time. In a small pan melt butter then stir in bread crumbs until butter is absorbed. Sprinkle crumbs over the casserole and bake loosely covered with foil for 20 minutes, remove foil and bake for another 20 minutes until golden and bubbly. Serve as a side dish for almost any meal! I served it with Chili Rubbed Chicken with Honey Lime Glaze and it was a big hit:)
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