Tomato-Zucchini Scallop - cooking recipe

Ingredients

2 small zucchini, sliced
1 medium onion, thinly sliced
2 small tomatoes, peeled and sliced
1 c. plain or Cheddar cheese croutons
1 tsp. salt and pepper
1 tomato, cut in wedges
4 oz. sharp natural Cheddar cheese, shredded (1 c.)

Preparation

In a 1 1/2-quart casserole, layer half of the zucchini, onion, sliced tomatoes and croutons.
Season with half teaspoon salt and dash of pepper.
Repeat layers.
Top with tomato wedges.
Cover and bake in 350\u00b0 oven for 1 hour.
Uncover and sprinkle with cheese.
Return to oven until cheese melts.
Makes 6 servings.