Zucchini And Tomato Casserole

• 12 very small zucchini
• 12 small tomatoes
• 1 very large onion
• salt
• pepper
• brown sugar
• fresh or dried basil (optional)
• 1 1/2 c. saltine crumbs
• 1/2 c. (1 stick) butter in pieces
• 1 1/4 c. grated sharp Cheddar cheese

1. Preheat oven to 350u0b0.
2. Wash and thinly slice zucchini.
3. Peel and thinly slice tomatoes and onions; divide onion into rings.
4. In a deep sided 3-quart casserole, place a layer of zucchini, tomatoes and onion rings.
5. Sprinkle a bit of salt, pepper, brown sugar and basil over the onions.
6. Add a liberal handful of crumbs, a few bits of butter and a handful of cheese.
7. Repeat twice, the top layer should be cheese.
8. Bake, covered, for a total of 1 1/4 hours.
9. Remove lid after 1/2 hour and continue baking for another 45 minutes or until the center is bubbling hot.

zucchini, tomatoes, onion, salt, pepper, brown sugar, basil, saltine crumbs, butter, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=314312 (may not work)