1 ½ cups of grated cheddar cheese.
¼ cup of grated parmesan cheese.
½ tsp of dried oregano.
½ tsp of dried basil.
2 cloves of minced garlic.
Salt and pepper.
2 medium thinly sliced zucchinis.
5 plum thinly sliced tomatoes.
¼ cup of butter.
2 tbsps of finely chopped onion.
¾ cup of fine bread crumbs.
Mix together the cheddar, parmesan, oregano, basil and garlic in a large bowl and add salt and pepper to taste.
In a lightly buttered 9×9 pan, place half of the zucchini slices, sprinkle ¼ of the cheese and herb mixture then add a layer of half the tomatoes. Top with ¼ of the cheese mixture and repeat the layers.
Over medium heat, melt the butter in a skillet add in onions and sautée.
Add in breadcrumbs and cool until they have absorbed the butter. Sprinkle the breadcrumbs and onions on top of the casserole.
Bake covered with foil for 25 minutes in a preheated oven to 375°.
Uncover and bake for an additional 20 minutes so that the vegetables are crusty and tender.