Tomato Zucchini Casserole

"I've made this twice, and both times, my company said it was their favorite thing on the plate. It's hard to resist not having seconds. Note: If you double the recipe, it will not fit into a 9x13 pan...I made this mistake the first time. If you just do 1 1/2 times the recipe it will fit fine. I found this on allrecipes.com. The only change I made is to use shredded parmesan cheese instead of grated, and I used a little extra cheese. I am listing the original. "

INGREDIENTS:


1 1/2 cups shredded mozerella cheese
1/3 cup grated parmesan cheese
1/2 teaspoon oregano
1/2 teaspoon basil
2 cloves garlic, minced
salt and pepper to taste
2 medium zucchini, sliced
5 plum tomatos (I use about 3 1/2 large roma or standard medium-sized), sliced
1/4 cup (1/2 stick) butter
2 tablespoons finely chopped onion
3/4 cup plain bread crumbs



DIRECTIONS:

Preheat oven to 375 degrees F. Spray 9x9 baking dish with cooking spray. In large bowl combine cheeses and spices (including garlic). ...set aside. Arrange 1/2 of zucchini in pan, sprinkle 1/4 of cheese mixture on top. Arrange 1/2 of tomatoes on top of that with another 1/4 of cheese mixture. Repeat layers ending with cheese. Melt butter in small skillet over medium heat and sautee onions until soft and clear. Stir in bread crumbs and mix until they absorb butter. Sprinkle on top of casserole. Cover loosely with foil and bake for 25 minutes. Remove foil and bake an additional 20 minutes or until the top is crusty and the vegetables are tender.





Note: If you 1 1/2 times the recipe and use the 9x13 (like I suggested) bake with foil an additional 25 minutes, for a total of 70 minutes baking time.