#1768 - Baked Zucchini and Tomatoes

(by Shirley McNevich)

2 TBSP butter
1/2 cup chopped green bell peppers
1/4 to 1/2 cup chopped onions
3 small zucchinis (washed and sliced into thin coin shaped pieces)
1/2 cup soft breadcrumbs (make by tearing up slices of bread)
1/4 cup grated Parmesan cheese
1 tsp. salt
1/2 tsp. pepper
2 cups fresh chopped tomatoes
1/2 cup shredded cheddar cheese

In a skillet over low heat add butter--melt. Add onions and green peppers--cook/stir until caramelized. Add zucchini--cook/stir until zucchini starts to get tender. Remove from heat. Add salt and pepper--stir. Add Parmesan cheese and torn bread crumbs--stir. Add chopped tomatoes--stir. Pour the mixture into a greased casserole dish and cover with a lid. Bake at 375 degrees for 20 minutes. Remove from oven, sprinkle cheddar cheese over the top, and bake uncovered until hot or until zucchini is fully tender.