Recipe: Tomato Zucchini Casserole
- 3/4 lb Zucchini
- 1 lb Tomatoes
- 1 cup Herb Stuffing Cubes
- 4 Tablespoons Butter, melted
- 1/4 lb Mozzarella Cheese
- 4 Slices Provolone Cheese
- 1 Heaping Tablespoon Chopped Basil
Slice unpeeled zucchini very thin, lay out in a single layer, and sprinkle with salt. Leave for about 30 minutes. Rinse and pat dry.
Preheat the oven to 375 degrees.
Skin tomatoes and slice thin. Pour melted butter over bread cubes. Butter a soufflé dish and layer 1/2 zucchini slices on bottom. Season lightly with salt and pepper. Lay 1/2 tomatoes over zucchini. Scatter 1/2 the basil over the tomatoes and sprinkle with sugar. Lay provolone slices over tomatoes. Cover with 3/4 of bread cubes and 1/2 the mozzarella cheese. Repeat the layers, leaving out the mozzarella cheese, and sprinkle with salt and pepper.
Cover and bake for 40 minutes. Cover with the rest of the mozzarella and bake covered for another 20 minutes. Let sit for a few minutes before serving.