ZUCCHINI AND TOMATO CASSEROLE
Steps:
- Preheat oven to 375 degrees. In 9-by-13-inch baking dish, spread the shallot slices even over the bottom. Core the tomatoes and slice them about 1/2-inch thick. Trim the zucchini and slice diagonally about 1/4 inch thick. Lay the tomato slices in rows, alternating with rows of zucchini, and sprinkle with salt and pepper. In a small bowl, combine the cheese, bread crumbs, olive oil, and basil. Mix well. Sprinkle the cheese mixture onto the vegetables in strips so you can still see the contrast of green and red. Bake casserole for 30 minutes or until the top is crisp and golden.
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