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Summertime is here and we can finally enjoy those fresh veggies in our gardens. It’s so great to skip a trip to the grocery store and just walk outside and pick fresh vegetables that you can use for a meal. This recipe makes a great side dish for dinner. The combination of vegetables and cheese makes it a big hit.
- 2 zucchini
- 1 small squash
- 4-5 tomatoes
- 2 cups of cheese (I use a mixture of mozzarella, provolone, and chedder )
- 1 tablespoon of italian seasoning
- 2 cloves garlic
- 1/4 cup butter
- 3/4 cup panko bread crumbs
- salt and pepper to taste
Preheat oven to 375, and lightly butter 9×9 pan.
In a bowl add cheese, italian mixture, garlic, and salt and pepper then set aside for later.
Chop zucchini, tomatoes, and squash into thin slices. Starting with zucchini place half of zucchini in the bottom of the pan, then sprinkle with some cheese.
Next add layer of tomatoes, sprinkle with cheese. Then add all the squash and sprinkle with some more cheese. Repeat another zucchini and tomato layer adding cheese on top.
In a sauce pan melt butter, add bread crumbs until they are absorbed by the butter.
Then top off the casserole by adding the buttered bread crumbs. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 20 more minutes.
Enjoy! Recipe adapted from a recipe found at AllRecipes.com