Zucchini Tomato Bake

• 1 meduim zucchini
• 6 large red tomatoes
• 1 large white onion
• 1 green pepper
• 1 cup breadcrumbs
• 2 cups shredded mozzerella cheese
• 1/2 cup shredded asiago
• 1 jar marinara sauce
• 1 tbspn olive oil

1. Layer a 9x11 pan with a thin layer of tomatoe sauce.
2. Cut zucchini and tomatoes into 1/4 inch round slices. On stovetop, lightly brown zucchini in olive oil and season salt. Drizzle honey over the zucchini. Cover the marinara sauce with a layer of zucchini, then cover the zucchini in a layer of tomatoes, add diced onions and peppers and drizzle with bread crumbs and shredded cheese. Continue layering until the ingredients are gone. Cover the final top layer with breadcrumbs and asiago cheese.
3. Bake @ 350 for 1 hour.
4. Let cool for 30 minutes before slicing.

zucchini, red tomatoes, white onion, green pepper, breadcrumbs, mozzerella cheese, shredded asiago, marinara sauce, olive oil

Taken from www.epicurious.com/recipes/member/views/zucchini-tomato-bake-50047479 (may not work)