Zucchini and Tomato Bake

I used seasoned croutons, ground up in the mini food processor, in place of the Panko or crackers in the topping. I also used much less cheese that the recipe calls for just to watch the fat content.

2 medium zucchini, sliced in ¼ inch slices

3 medium tomatoes, sliced in ¼ inch slices

1 medium sweet onion, sliced in ¼ inch slices

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon garlic powder

1 cup shredded cheddar cheese

4 tablespoon butter, melted

½ cup panko breadcrumbs (or crushed butter crackers - like Ritz)

Preheat the oven to 350°. Lightly spray a 2½-quart baking dish with non-stick cooking spray.

Combine the zucchini, tomatoes, and onion in a large bowl. Sprinkle with the salt, pepper, and garlic powder and toss to coat. Put the vegetables into the prepared dish and sprinkle with the cheese.

In a small bowl, stir the melted butter and the breadcrumbs together. Sprinkle the crumbs over the casserole. Bake uncovered for 45 minutes, or until the vegetables are tender and the crumbs have browned.