Bright Red Tomatoes Make My Mouth Water

There are a wide variety of vegetables this week.

RECIPE OF THE WEEK

Tomato Zucchini Casserole

2 cups of breadcrumbs

6 Tablespoons of melted butter

1 teasoppon on oregano

2 eggs, beaten

1/2 teaspoon of salt

2 Tablespoons of butter

2 cups of chopped zucchini

1 green pepper, peeled and chopped

1 onion, peeled and chopped

1 clove of garlic, minced

6 tomatoes, chopped

1 Tablespoon of chili powder 

salt and pepper

2-3 cups of grated cheese

Combine crumbs, butter, oregano, eggs, and salt.  Press half of the mixture into a 9x13 pan.  Heat 2 Tablespoons of butter in a skillet.  Sauté zucchini, peppers, onion, and garlic until tender.  Add tomatoes; cook for 5 minutes.  Drain off liquid.  Add chili powder, salt, and pepper.  Spread the mixture on the crust.  Cover with cheese and sprinkle with remaining crumbs.  Bake at 350 degrees for 45 minutes.