Zucchini Tomato Casserole
Ingredients
- 2 cups shredded fontina cheese
- ½ cup packed fresh basil leaves, chopped
- ¼ cup drained sun-dried tomatoes in oil, chopped
- ¼ cup grated Parmesan cheese, divided
- ½ teaspoon crushed red pepper
- ⅛ teaspoon salt
- ¾ cup panko breadcrumbs
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- 2 medium zucchini, sliced 1/4 inch thick (about 4 cups)
- 7 plum tomatoes, sliced 1/4 inch thick (about 4 cups)
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