Baked Zucchini Gratin

Some of our favorites, old and new usually end up on our holiday table, whether it's Easter, birthdays, Christmas, or Thanksgiving. I found the recipe for this dish on the back of a margarine box (back when I used margarine all the time) and I've been making it ever since. Not only do my kids request it regularly, it's easy and can be made ahead of time.

Slice your zucchini and onions thinly and place in an oblong baking dish. The more surface the vegetables cover, the more tender they will get. Use whatever you have. Pour half of your butter over the vegetables. Sprinkle with the mozzarella cheese.

Combine the remaining butter with the bread crumbs and the parmesan cheese. Bake at 350 for about 35-40 minutes or until the bread crumbs are a golden brown. Dig in!

Baked Zucchini Gratin

6 servings
1 medium onion, sliced thinly
2 pounds zucchini, sliced thinly
1/2 cup butter, melted and divided
2 cups shredded mozzarella cheese (8 ounces)
1/2 cup bread crumbs, seasoned with salt, pepper, and Italian seasonings, or use Italian bread crumbs
1/4 cup parmesan cheese

In a lightly greased 2 quart oblong baking dish, layer the onion and zucchini slices, drizzle with 1/4 cup of the melted butter. Sprinkle with the mozzarella cheese. In a small bowl, combine the remaining 1/4 cup melted butter with the bread crumbs and parmesan cheese. Sprinkle the crumb mixture evenly over the top. Bake at 350 for 35-40 minutes or until golden brown and the zucchini is fork tender.

I'm linking up with Tuesdays at the Table, Tasty Tuesday, and Tempt My Tummy Tuesday.