Scalloped Tomatoes and Zucchini

Scalloped Tomatoes and Zucchini

3 cups fresh tomatoes, peeled, chopped
1 medium zucchini squash, sliced (can sub yellow squash)
1 medium onion, sliced
½ cup bread crumbs
1 clove of garlic, minced
½ cup sharp Cheddar cheese, grated
¾ tsp salt
¼ tsp pepper
fresh mushrooms, sliced (optional)
2 TBS butter

Butter a casserole dish and arrange half of the tomatoes evenly in the bottom of the dish. Over them sprinkle half of the zucchini slices

Toss together the bread crumbs, garlic, grated cheese, salt and pepper. Sprinkle half of the mix over the zucchini.

Repeat the process for the remaining half. Dot the top with butter and sliced fresh mushrooms (if using).

Bake in a 375 degree oven 35-40 minutes.

Notes: You can chop the onion and also add more sliced mushrooms to the casserole layers if you like. More cheese is never a bad thing.

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Scalloped Tomatoes and Zucchini