Tomato and Zucchini Casserole

• 3 -4 peeled zucchini, sliced 1/2 thick 2 green peppers cut in 1-inch squares 4 large tomatoes, sliced 1/2 thick
• 2 large onions, sliced 1/2-inch thick
• 1 teaspoon oregano
• 12 teaspoon basil
• 12 teaspoon salt
• 12 teaspoon pepper
• 14 cup vegetable oil
• 12-34 cup any shredded cheese (your favorite)
• 1 (10 1/2 ounce) can cream of celery soup or 1 (10 1/2 ounce) can cream of mushroom soup
• 14 cup bacon, crumbled

1. Arrange vegetables in alternate layers in a deep casserole dish.
2. Sprinkle with herbs, salt, pepper to taste.
3. Pour mushroom or celery soup over top.
4. Pour oil over top and bake uncovered in a 325F oven for 35-40 minutes, or till tender.
5. Top with cheese, and crumbled bacon, and return to oven till cheese melts, about 5 minutes.

onions, oregano, basil, salt, pepper, vegetable oil, cheese, cream of celery soup, bacon

Taken from www.food.com/recipe/tomato-and-zucchini-casserole-241900 (may not work)