Vegetable Garden Casserole

• 1/4 c. olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 c. bread crumbs
• 1/2 c. Parmesan cheese
• 1 pkg. shredded Mozzarella
• 2 zucchini, sliced
• 2 summer squash, sliced
• 2 ripe tomatoes, sliced
• 1 tsp. dried basil

1. Saute onions in 2 tablespoons of oil; stir in garlic and bread crumbs.
2. Remove pan from heat; stir in 2 tablespoons of Parmesan cheese.
3. Spread onion mixture in bottom of casserole dish. Layer zucchini and squash, alternating them, then a layer of tomatoes; sprinkle with Mozzarella and basil.
4. Repeat layering and drizzle remaining oil over vegetables.
5. Sprinkle with Parmesan cheese. Cover and bake for 20 minutes; uncover and bake for 30 minutes or until vegetables are tender at 350u0b0.

olive oil, onion, garlic, bread crumbs, parmesan cheese, shredded mozzarella, zucchini, summer, tomatoes, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=381982 (may not work)