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End of Summer Casserole

2 zucchini

4 tomatoes

2 TBSP Spice by Rachel Sweet BUTTERY AUTUMN MIX

8 oz shredded cheddar cheese

1 small onion

3/4 cup breadcrumbs

1/2 stick butter

In a small bowl, mix together the shredded cheddar cheese and the 2 tablespoons of BUTTERY AUTUMN MIX. Set this aside.

Slice the zucchini and the tomato into rounds. In a baking dish, layer the zucchini and then sprinkle with some of the spice mix and cheese. Then add a layer of tomato and sprinkle with the spice mix and cheese. Add another layer of zucchini with a sprinkling of the spice mix and cheese and then a final layer of tomato. Sprinkle with the remainder of the spice mix and cheese.

Preheat the oven to 375 degrees F. Chop the onion while the oven is preheating. Add the butter to ta pan and heat to medium. When the butter is melted, add the onion and cook for 5 minutes. Pour in the breadcrumbs and stir. Cook for 1 minute and then shut off the heat. Top the casserole with the cooked breadcrumb and onions. Cover the baking pan with foil. Bake 25 minutes. Then remove the foil and bake another 20 minutes to brown the breadcrumb topping. Serve hot.



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