Tomato & Zucchini Casserole Recipe

1 green pepper, cut into small chunks

1 medium onion, chopped
olive oil
2 medium zucchini, cubed
28 oz. whole tomatoes, chopped
(a sore spot since my garden hasn’t produced a single ripe tomato)
4 slices toast, cubed
1 t salt
1/4 t black pepper
1/2 t garlic salt
1 t oregano
1 t basil
shredded mozzarella
grated parmesan

Saute the peppers and onions in a bit of olive oil for 5 minutes. Add the zucchini and saute another 5 minutes. Add the tomatoes and cook 5 more minutes, then stir in the bread cubes, salt, pepper, garlic salt, oregano and basil. Stir in as much mozzarella and parmesan as makes you happy, then transfer the mixture to a greased casserole.

Sprinkle with additional shredded mozzarella and bake at 350, uncovered for 40 minutes.

I served this as an entree with caeser salad. It would also make a lovely side dish, or a frugal vegetarian potluck offering :)