In summer when zucchini and tomatoes are fresh and plentiful from the garden, this is
a great combination. My mother made it often when I was growing up, and I make it
often now, 50 plus years later. This recipe is more a description of the technique
than a strict recipe to follow. I never follow a recipe and only wrote it down because
others asked for the recipe.


small zucchini, sliced thinly
ripe tomatoes, seeded and sliced thinly
dried basil
salt
onions, sliced very thinly
sharp cheddar cheese, grated

Lightly spray an ovenproof casserole dish with vegetable spray. Place a layer of
zucchini rounds in the bottom of the casserole. Top with a layer of tomatoes, add a
sprinkle of salt and some dried basil flakes, then a thin layer of onions. Top with
some grated cheddar cheese. Repeat this layering a couple of times. Then add a top
layer of zucchini and top everything with a last layer of grated cheese. Bake the
casserole at 350 F for 30 minutes or so until the cheese on top browns slightly. The
veggies will shrink and compact as they cook. Serve with a slotted spoon to leave
extra liquid in the dish.

Hints,

If using larger zucchini, cut in half lengthwise before slicing

To seed the tomatoes slice in half and squeeze like an orange. This is important to
keep the casserole from becoming too soupy. It will render a fair amount of liquid
just from the veggies. I generally use Roma tomatoes, but any tomatoes fresh from the
garden will work.

Slice the onions very thinly or they will not cook properly and will overpower the
other ingredients.

Can be made in individual ramekins for a pretty presentation. Adjust
the cooking time down a bit.

Enjoy!

Don Kleist

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