Tomato Zucchini Bake

[Guest guest]

Tomato Zucchini Bake

 

2 medium tomatoes, peeled and cut into wedges

2 small zucchini, sliced

2 small yellow summer squash, sliced

1/8 tsp. dried thyme

1/2 tsp. dried basil

Dash garlic powder

1/2 cup shredded Cheddar cheese

1/2 cup grated Parmesan cheese

1/3 cup dry bread crumbs (I like Italian)

1 cup (4 oz.) shredded mozzarella cheese

 

Combine tomatoes, squash, seasonings and cheddar cheese. Place in a 1-1/2

quart casserole.

Top with the Parmesan cheese and bread crumbs.

 

Bake in a preheated 350° F., oven for about 45 minutes or until vegetables

are tender.

 

Sprinkle with mozzarella cheese and let stand for 5 minutes before serving. 

 

Yield:  6 to 8 servings.