Tomato-Zucchini Scallop - cooking recipe

Ingredients

2 small zucchini, sliced (about 1 lb.)
2 small tomatoes, peeled and diced
1 medium onion, thinly sliced
1 c. plain croutons
3/4 tsp. salt
dash of pepper
1 medium tomato, cut into wedges
1 c. (4 oz.) shredded sharp Cheddar cheese

Preparation

Place half of zucchini slices in 1 1/2-quart casserole.
Top with half of diced tomato, onions, croutons, salt and pepper. Repeat layers once; top with tomato wedges.
Cover and bake at 350\u00b0 for 1 hour.
Remove cover and sprinkle with cheese.
Bake an additional 5 minutes or until cheese melts.
Serve immediately. Serves 6.