Green Chile Zucchini Vegetarian Delight

This refreshing vegetarian dish is a great way to use up the extra zucchini from your summer garden! The diced tomatoes and cheese perfectly complement the zucchini and green chile. The buttered bread crumbs make the most delicious topping! You can easily add cooked, shredded chicken to the mix for a non-vegetarian option.

Servings: 4

Difficulty: Easy

Ingredients:

¾ Cup Cheddar Cheese, Shredded

¾ Cup Monterey Jack Cheese, Shredded

½ Tsp Oregano

½ Tsp Basil

1 large Garlic Clove, minced

2 Medium Zucchinis, sliced into ¼ inch slices

I Can Diced Tomatoes, drained well

½ Cup Green Chiles

¼ Cup Butter

¾ Cup Breadcrumbs

Method:

Preheat Oven to 375 degrees.

Lightly grease a 9x9 oven safe dish.

Combine the cheddar cheese, Monterey Jack cheese, Oregano, Basil and garlic in a bowl.

Melt the butter in a saucepan.

Add the bread crumbs and stir until mixed well.

Create one layer of Zucchini slices in the 9x9 dish.

Add ¼ of the cheese mixture, followed by ½ can tomatoes, ½ the green chile, and then ¼ of the cheese again.

Repeat by placing a second layer of zucchini and half the remaining cheese, the remaining diced tomatoes, remaining green chile and remaining cheese.

Bake 25 minutes, covered with foil.

Bake an additional 20 minutes without foil.