Summer Garden Casserole
Prairie Oak Farms, Lewis
KANSAS! 2nd Issue 1999
2 Tbsp minced fresh oregano
2 Tbsp minced fresh basil
2 cloves garlic, minced
2 medium zucchini, coarsely chopped
4 medium tomatoes, coarsely chopped
1 small eggplant, coarsely chopped
1 1/2 c. Cheddar cheese, grated
1/4 c. Parmesan cheese, grated
2 Tbsp butter, melted
1/2 c. bread crumbs
4 oz. chicken stock
Combine oregano, basil, garlic and cheeses. In a large casserole dish that has been sprayed with cooking spray or oil, place a layer of zucchini, then tomatoes, than eggplant. Sprinkle with herb and cheese mixture. Continue layering until all ingredients are used. Mix bread crumbs and butter, sprinkle over the casserole. Add stock and bake at 350 degrees for 50 minutes.
To change things up a bit add a layer of mushrooms or onion or a little celery.