Zucchini Casserole

Ingredients

Zucchini (I used three medium sized out of our garden)

Tomatoes (I used about 30 cherry tomatoes, again from our garden)

Onion - yellow

Garlic

Sliced cheese (I used a mix of provolone and Swiss)

Grated Parmesan cheese

Bread crumbs

Basil (I used about 1/2 cup fresh from my herb garden)

Oil the bottom of a casserole dish

Sauté the onions and garlic in olive oil. Spread mixture over the bottom of casserole dish

Slice zucchini into 1/2 inch rounds and pan fry in olive oil until golden brown

Arrange zucchini on top of onion/garlic mixture

Saute tomatoes with basil and spread over zucchini

Layer sliced cheese over the tomatoes

Repeat layers until casserole dish is full or veggies are all incorporated

Top with Parmesan cheese and bread crumbs

Bake at 375 until bubbly, about 30 minutes

Let rest 5 minutes, slice and serve