ZUCCHINI TOMATO BAKE
- 4 small zucchinis, sliced
- 1 large tomato, sliced
- 1 medium red onion, sliced thinly
- Dash of pepper
- Cracker crumbs (I used cornbread Bistro crackers)
- 1/2 c. cheddar cheese, shredded (or Parmesan)
Cover bottom of casserole with sliced zucchini. Overlap tomatoes on top of zucchini. Sprinkle top of tomatoes with onions. Sprinkle with oregano and pepper. Sprinkle with crackers crumbs and dot with butter. Cover and cook at 350 degrees for 35 minutes. Sprinkle with cheddar and bake for another 25 minutes or until tender.