Zucchini Cassarole

This recipe I remember as a kid from a really neat lady friend of my parents. Jennette Dalesandry. She is now my parents age and still very full of life. Along with her husband they owned a cottage in Canada in Kingsville right on the banks of Lake Erie. Jennette is one of those people that is the life of the party. I remember always having fun when she was around. I remember her making this casserole one summer when they had thrown a turkey on the barbeque. Back in the late 70's putting a Turkey on the barbeque was really unusual but leave it to Jennette to do something different. I dedicate this recipe to her and all the wonderful memories I have of her vivacious personality.

TO JENNETTE

3 small zucchini you can peel or not
1 large sweet onion sliced thin
1 or 2 large tomatoes sliced thin
2 cups any type cheese you like (cheddar, Montery Jack, swiss)
Salt and pepper to taste.

In a pan layer zucchini then onion. Pop into Microwave or regular oven set at 350 degrees. Covered, cook until fork tender. You may have to drain some of the liquid off. Add your sliced tomatoes and top layer of cheese.
Bake about 15 more minutes until cheese is soft and bubbly. Serve hot.

The nice thing about this you can adapt it to any amount you want to serve. You can also layer it two or three times just the vegetables and top with cheese.

For those that don't know, grow your zucchini small then they are more flavorful and tender. Some people tend to think the bigger the better. Not true with most vegetables. If your like me someone every summer gives you this huge zucchini, showing how proud they are to have grown it so big.

The only thing that big of zucchini is good for is baking zucchini bread!