Zucchini & Tomato Casserole

• 5-6 small zucchini, sliced into rounds or lenthwise
• 2 whole onions, sliced
• 4 good sized tomatoes, sliced
• 1 cup crushed Breton style crackers
• 1/2 cup grated parmesan cheese
• 1/2 cup sour cream
• Italian seasoning

1. 1. Start by slicing all of your veggies up, zucchini, tomotoes and onions.
2. 2. In a deep casserole dish start by lining zucchini in bottom of dish, next layer the tomotoes followed by the onion slices.
3. 3. Spoon some of the sour cream over top of the layers, reserving the rest for other layers.
4. 3. Sprinkle crushed Breton crackers, parmesean and some italian seasoning over top.
5. 4. Repeat the above steps until you reach the top of the casserole dish.
6. 5. Cover the top with Parmesean cheese and any other grated cheese of choice if you want.
7. 6. Bake covered at 375F for 45 mins.
8. Remove lid for last 5 mins to melt cheese.

zucchini, onions, tomatoes, crackers, parmesan cheese, sour cream, italian seasoning

Taken from www.epicurious.com/recipes/member/views/zucchini-tomato-casserole-52031041 (may not work)