Tis the season for neighbors dropping by with armloads of zucchini and tomatoes. Some people fret over what to do with the abundance of these beauties but, no, not you, not now! Below is an idea for a delicious side dish, make this recipe and you’ll only have a dozen or so left…
This is one of my favorite summer dishes. Zucchini Casserole. A side dish full of tomatoes, zucchini, onions, a little butter and cheese. Those are basically the ingredients. Oh yeah, and some breadcrumbs for the top. The photo above is unbaked.
1 and 1/2 medium zucchinis sliced thin, then halved*
4 medium tomatoes sliced thin, then halved
1 medium onions sliced in thin slices and then cut in half
1 Tbl butter plus 1/2 stick of butter plus more for greasing the pan
8 oz of grated provolone
1 cup or more of breadcrumbs
Pick a dish that is approximately 8 1/2 by 11 inches and two or three inches deep. Lightly butter the bottom of the dish and set aside.
Melt the 1/2 stick of butter and mix into the breadcrumbs. Spread on top of the cheese. Place in a 350 degree oven for approximately 30 to 45 minutes, the cheese should be melted, the top brown and the zucchini very tender.