Zucchini Tomato Casserole

I bought some zucchini on a great sale the other day and wanted to find a great recipe to showcase it. I found this one on allrecipes.com. After reading the reviews, I decided to make it - with a few of my own alterations, of course. There were a couple of people who reviewed the recipe and said that it tasted like pizza. I really like pizza so I was excited to see if it was true, and it kind of was - if you usually make crustless pizza with no meat and no sauce... and only top it with fresh zucchini and tomatoes. Okay, so it tasted nothing like pizza. But I loved it anyway. Even though we ate it as a main dish, I think it is meant to be a side.

Prep time (including baking): 1 hour 20 minutes

Serves: 4-6 people

1/3 cup fresh Parmesan cheese, grated

1 1/2 cups mozzarella cheese, grated

1 tsp dried oregano

1 tsp fresh basil

2 cloves garlic, minced

salt and freshly ground pepper, to taste

4 medium tomatoes, thinly sliced

2 medium zucchinis, thinly sliced

1/4 cup onion, thinly sliced

3 Tbsp butter

2/3 cup Italian bread crumbs

In a bowl, combine mozzarella, Paremsan, oregano, basil, garlic, salt and pepper. Lightly coat a 9x9" pan with cooking spray. Layer 1/2 of the zucchini, 1/4 of the cheese mixture, 1/2 of the tomatoes, 1/4 of the cheese mixture. Repeat the layers. 

In a medium skillet, melt the butter over medium heat. Saute onion in melted butter for 3-4 minutes. When the onion begins to soften and become translucent, stir in the bread crumbs. Spread mixture over top of the casserole. 

Cover with foil and bake at 375° for 25 minutes. Then, remove the foil and bake for another 15-20 minutes or until the top begins to brown.