Zucchini And Tomato Casserole

1/4 cup olive oil
1 small minced onion
1 clove garlic, minced
4 large zucchini, cut into 1/4 inch slices
2 tablespoon minced fresh basil or 2 tsp. dried basil
1/2 cup Parmesan cheese
4 large tomatoes, peeled and sliced
Salt and pepper
1/2 cup fine dry bread crumbs
2 tablespoons melted butter

Heat olive oil in frying pan. Cook onion and garlic, stirring constantly about 3-4 minutes or until soft. Add zucchini. Cook over medium heat, stirring constantly for 3-5 minutes or until zucchini are turning golden but are still firm. Place a layer of zucchini in buttered 1 1/2 quart casserole dish. Sprinkle with basil and Parmesan cheese. Top with layer of tomatoes and sprinkle with salt and pepper. Repeat layers. Combine bread crumbs, melted butter and sprinkle over vegetables. Bake without cover at 350 degrees for about 20 minutes.
Serves 6.

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