Tomato-Zucchini Scallop

Tomato-Zucchini Scallop

Ingredients:
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2 small zucchini squash, sliced
1 medium onion, thinly sliced
2 small tomatoes, peeled & sliced
1 cup plain croutons
1 tomato, cut in wedges
4 oz sharp cheddar cheese, shredded (1 C)
1 tsp salt
pepper

Directions:
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In a 1 1/2 quart casserole, layer half of the zucchini, onion, sliced
tomatoes, & croutons. Season with 1/2 tsp salt and dash pepper. Repeat
layers. Top with tomato wedges. Cover and bake moderate oven (350
degrees) for 1 hour. Uncover and sprinkle with cheese. Return to oven
til cheese melts. Makes 6 servings.
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From: maja@cs.tu-berlin.de (Martin Jahr)
Martin Jahr, Welserstr. 13-15, D-1000 Berlin 30
Source: Essen & Trinken
TORTINO DI ZUCCHINE
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