Vegetable Crouton Casserole

• 3 cups croutons, homemade are best,boxed are okay
• 1 (15 ounce) can diced tomatoes
• 1 cup provolone cheese or 1 cup mozzarella cheese, grated
• 2 tablespoons olive oil
• 1 small onion, diced
• 4 -5 zucchini, cleaned and sliced
• salt and pepper
• 1 (5 ounce) can tomato juice
• seasoned dry bread crumb
• grated parmesan cheese

1. Lightly oil an 8x8 inch glass baking dish.
2. Drop in and even out the croutons.
3. Evenly distribute the can of diced tomatoes over that.
4. Scatter the tomatoes with the grated cheese of your choice.
5. In a saute pan over a high flame, heat the olive oil, then drop in the onion and cook it until it's just transparent.
6. Drop in the zucchini slices and saute until they begin to wilt.
7. Season with the salt and pepper.
8. Pour in the tomato juice, stir it in a cook of a minute or so to lightly reduce it.
9. Pour the mixture over the other ingredients in the casserole dish.
10. Sprinkle the top with some breadcrumbs and parmesan cheese.
11. Bake in a 350 degree oven for about 45 minutes.
12. HINTS:
13. Use a combination of zucchini and yellow crookneck squash for nice color.
14. Any sort of tomato juice will work, even a spicy V8.

croutons, tomatoes, provolone cheese, olive oil, onion, zucchini, salt, tomato juice, bread, parmesan cheese

Taken from www.food.com/recipe/vegetable-crouton-casserole-109355 (may not work)