Tomato Zucchini Casserole

Recipe View Prepare the canvas: Preheat your oven to 375°F (190°C). Lightly butter a 9x9-inch baking pan. (5 minutes)

Recipe View Cheese and herb symphony: In a large bowl, combine the Cheddar cheese, Parmesan cheese, minced garlic, dried oregano, and dried basil. Season generously with salt and pepper. Set aside this aromatic blend. (10 minutes)

Recipe View Foundation of zucchini: Arrange half of the zucchini slices in a single layer at the bottom of the prepared pan. Sprinkle one-quarter of the cheese and herb mixture evenly over the zucchini. (5 minutes)

Recipe View Tomato interlude: Arrange half of the tomato slices over the cheese layer. Top with another quarter of the cheese mixture. Repeat these layers of zucchini, cheese, tomato, and cheese, ensuring the cheese is evenly distributed. (10 minutes)

Recipe View Breadcrumb topping: Melt the butter in a skillet over medium heat. Add the finely chopped onion and cook until softened and translucent. Stir in the fine bread crumbs and cook until they are golden brown and have absorbed all the butter. (10 minutes)

Recipe View Crowning glory: Sprinkle the buttery breadcrumb mixture evenly over the top of the casserole, creating a golden crust. (2 minutes)

Recipe View Bake to perfection: Cover the pan loosely with foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking until the top is golden brown and crusty, and the vegetables are tender, approximately 20 minutes longer. (45 minutes)

Recipe View Serve and savor: Let the casserole cool slightly before serving. Enjoy the delightful combination of flavors and textures! (5 minutes)