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 cup crouton (or use seasoned if you like more flavor...I like garlic croutons)
3/4 teaspoon salt
1 dash pepper
1 medium tomatoes, cut into wedges
1 cup sharp cheddar cheese, shredded (4 oz)

Preparation

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