Zucchini and Tomato Casserole You Have To Try

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Zucchini and Tomato Casserole

"A light, yummer summer time dish with zucchini, tomato, and Romano cheese. Depending in your tastes and nutritional restrictions, you may play with this recipe plenty. One of my favored approaches is to sprinkle cheese at the zucchini before including the tomatoes."

Ingredients :

4 zucchini, cubed
3 tablespoons chopped clean dill weed
ground black pepper to taste
1 tablespoon margarine, melted
2 big tomatoes, sliced
1 tablespoon chopped fresh basil leaves
3/four cup grated Romano cheese

Instructions :

Prep : 15M	Cook : 8M	Ready in : 55M

Preheat oven to 350 tiers F (a hundred seventy five degrees C). Lightly grease a 2-quart casserole dish.
Place zucchini in a pot outfitted with a steamer basket over boiling water. Steam five mins, or until smooth however company. Transfer to the casserole dish. Mix the dill, pepper, and margarine, and stir into the casserole dish, calmly coating zucchini. Layer tomato slices over zucchini, and sprinkle with basil and Romano cheese.
Bake 30 minutes within the preheated oven, until bubbly and golden brown.

Notes :

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