Summer Vegetable Casserole
Ingredients
| 1 cup Italian seasoned bread crumbs | ||
| 2 medium zucchini, unpeeled | ||
| 2 medium cucumbers, unpeeled | ||
| 1 sweet onion, peeled | ||
| 3/4 cup grated Swiss cheese | ||
| 3/4 cup grated Monterrey Jack Cheese | ||
| 1/2 tsp Italian dressing |
- Preheat oven to 350 degrees.
- Butter a 2 quart casserole and sprinkle with a thin layer of bread crumbs.
- Slice vegetables 1/4 inch thick.
- Place a layer of zucchini in the casserole, sprinkle lightly with crumbs and dot with butter.
- Add a layer of cucumbers add more crumbs, butter, then a layer of onions.
- Add more crumbs and butter.
- Top with 1/2 of cheeses and seasonings, then repeat layering.
- Bake for 1 hour.
- Other summer vegetables may be substituted if desired.
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