Tomato Zucchini Mushroom Casserole

Garden Veggies
It feels and looks like the end of summer is on its way, which means the end of our garden veggie supply! I’m sad, but then that means the holidays are around the corner and what’s more fun than planning and cooking for Thanksgiving and Christmas?

This recipe is one that I found on Facebook. I have found some really terrific recipes from this source and this one uses some of our beloved garden veggies.
 
Tomato Zucchini Mushroom Casserole:
4 small to medium zucchini
1/2 medium onion
3 medium tomatoes
1 pkg. fresh mushrooms
1 Tbsp salt
1 tsp garlic powder
2 tsp basil (dried)
1 tsp red pepper flakes (optional )
3 Tbsp chopped parsley
6 Tbsp olive oil
4 oz. cheddar cheese, shredded
sprig fresh basil
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Preheat the oven to 350 degrees. Peel and dice the onion, slice zucchini and mushrooms, dice tomatoes. Layer half the veggies in an 8”x 8” greased casserole or glass baking dish, mixing up the colors to create a festive look. Sprinkle half the salt, garlic, basil, red pepper flakes and parsley over the veggies. Pour half the olive oil over veggies and half the cheese, then layer the other half of veggies, the rest of seasonings, followed by remaining olive oil. Bake for 20 minutes; remove casserole and sprinkle with the remaining cheese. Return to oven and bake another 15 minutes until veggies are tender. Serve hot, garnish with fresh basil if desired.  Have a great week!