Time to start using those fresh tomatoes out of the garden.
Zucchini Tomato Casserole
- 1 large zucchini cut in half and sliced paper thin
- 2 large tomatoes sliced thin
- 1 red onion cut into quarters and sliced paper thin
- 6-8 large leaves of basil torn into small pieces by hand
- 1/2 cup grated romano
- Olive oil
Pack onions into the bottom of a baking dish greased with olive oil. Season with salt and pepper. Place a layer of 1/3 the sliced zucchini. Cover with 1/2 the tomatoes, sprinkle with half the cheese and scattered basil leaves. Drizzle with olive oil and season with salt adn pepper. Repeat process from zucchini and finish with a final layer of zucchini. Place in an oven at 400 degrees and bake until zucchini edges begin to crisp, about 30 minutes.