Heating up the oven is not something I like to do in the summer but this casserole hit the spot and used up some tomatoes that were perfectly ripe. I also liked the fact that gives us a break from roasted or sauteed zucchini. It’s not as healthy since you are adding a ton of cheese to it but it’s extremely delicious and a perfect
comfort food. Serve it with BBQ chicken breasts (with Sweet Baby Ray’s BBQ sauce, of course!) and a fresh tossed salad.
1/3 cup grated Parmesan cheese
1/2 teaspoon dried oregano
4 tbsp fresh basil, chopped or chiffonaded (stack leaves together, roll up lengthwise, and slice thin strips)
2 cloves garlic, minced
salt and pepper to taste
2 medium zucchinis, thinly sliced
3-4 ripe tomatoes, thinly sliced (I usually use the ones that come on the “vine” at the grocery store)
1/4 cup butter
2 tablespoons minced onion flakes
3/4 cup fine bread crumbs
In a large bowl, combine Mozzarella, Parmesan, oregano, and garlic. Season with salt and pepper, and set aside.