Summer Vegetable Casserole

Loaded with cheese and fresh summer vegetables, this side dish is sure to be a winner at your next family gathering.

2 medium zucchini, thinly sliced
2 medium yellow summer squash, thinly sliced
3 c. grated cheddar cheese
2/3 c. grated Parmesan cheese
1 1/2 teaspoon dried oregano
1 1/2 teaspoon dried basil
4 cloves garlic, minced
salt and pepper to taste
10 medium sized tomatoes, thinly sliced
1/2 c. butter
1/4 c. onion finely chopped
2 c. fine bread crumbs

Preheat oven to 375 degrees. Lightly butter a 9 x 13 baking dish. In a large bowl, combine cheddar, Parmesan, oregano, basil and garlic. Season with salt and pepper and set aside. Arrange half of the zucchini and squash slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes and top with another 1/4 of the cheese and herb mixture. Repeat layers. Melt butter in a skillet over medium heat. Stir in onions and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole. Cover loosely with foil and bake in a preheated oven for 25 minutes. Remove foil and continue to bake until the top is crusty and the vegetables are tender, approximately 20 minutes.

Recipe Summary:
Yield: 8 Servings

Other recipes by Glen-Ella Springs Inn & Meeting Place:
Tomato Basil Soup
Baked Grits With Cheese And Salsa
Miss Ann's Cinnamon Biscuits
Apple And Cinnamon Sugar Pancakes
Two Cheese Strata

Recipe Provided By:
Glen-Ella Springs Inn & Meeting Place
Clarkesville, GA

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