A delightful casserole featuring layers of zucchini and tomatoes, topped with a cheesy herb crust.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Slice the zucchini and tomatoes into thin rounds.
Uniform slices help the vegetables cook evenly.
In a mixing bowl, combine the cheddar cheese, parmesan cheese, oregano, basil, salt, and black pepper.
Mixing the cheeses with the herbs ensures an even distribution of flavors.
Butter the baking dish to prevent sticking.
Use a paper towel to spread the butter evenly.
Layer half of the zucchini slices in the dish, followed by half of the tomato slices. Sprinkle with half of the cheese mixture.
Overlap the slices slightly for a beautiful presentation.
Repeat the layers with the remaining zucchini, tomatoes, and cheese mixture.
Press down gently to compact the layers.
In a skillet, melt the butter and sauté the minced garlic and onion until softened.
Cooking the garlic and onion enhances their sweetness and flavor.
Add the bread crumbs to the skillet and stir until they absorb the butter.
Toast the bread crumbs slightly for extra crunch.
Spread the bread crumb mixture evenly over the top of the casserole.
Ensure the topping covers the entire surface for a uniform crust.
Cover the dish with foil and bake for 30 minutes.
Covering helps retain moisture during baking.
Remove the foil and bake for an additional 20-25 minutes until the top is golden and crispy.
Check frequently to avoid over-browning.
Let the casserole cool for a few minutes before serving.
Allowing it to rest helps the layers set for easier serving.
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