Zucchini and Tomato Casserole

     From Mom Cantelmo's Kitchen:  This wonderful casserole comes from a book that I love quite a bit, The Unabridged Vegetable Cookbook by Nika Hazelton.  Your going to love this.

6 Servings

1/4 cup olive oil

1 small onion, minced

1 garlic clove, minced

4 large zucchini, cut into 1/4 inch slices

2 tablespoons minced fresh basil leaves or 2 teaspoons dried basil

1/2 cup freshly grated Parmesan cheese

4 large tomatoes, peeled and sliced

salt

freshly ground pepper

1/2 cup fine dry bread crumbs

2 tablespoons melted butter

Heat the olive oil in a frying pan.  Cook the onion and garlic in it, stirring constantly, for about 3 or 4 minutes or until the onion is soft.  Add the zucchini.  Cook over medium heat, stirring constantly with a fork, for about 3 to 5 minutes, or until the zucchini are turning golden but are still firm.  Place a layer of zucchini into a buttered  1 1/2 quart baking dish.  Sprinkle each layer with a little of the basil and the parmesan cheese.  Top with a layer of tomatoes and sprinkle these with a little salt and pepper.  Repeat the process.  Combine the bread crumbs and the melted butter and sprinkle over the vegetables, Bake without a cover in a preheated moderate oven 350 degrees for about 20 minutes or until golden brown.