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Zucchini-Tomato Casserole

(by Autumn Simmons)

(adapted from Genius Kitchen and All Recipes)

1/4 c. olive oil

1 onion, chopped

3 medium zucchini, sliced thinly

1 c. shredded mozzarella, plus additional 1 - 2 T.

2 large tomatoes, sliced thinly

1/2 t. sea salt (optional)

1/4 t. black pepper

1/2 t. dried oregano

1/2 t. dried basil

1 garlic clove, minced finely

Preheat oven to 375 F.

Heat olive oil in a saucepan over medium heat, and sauté onion until golden brown.

Place half of the sliced zucchini in an oiled 8-inch square pan.

Top with the shredded mozzarella and onion.

Add half of the tomato slices to the pan.

Add the remaining zucchini and tomatoes.

Sprinkle with optional sea salt, pepper, oregano, basil, and garlic.

Top with remaining 1 - 2 T. cheese.

Cover loosely with foil and bake for 30 minutes.

Remove foil and continue baking for 30 minutes until casserole has a golden crust.

Allow to cool for 15 minutes.

Serves 4.


(Read The Tornado, the story that accompanies this recipe.)

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