Recipe: Zucchini, Chile, and Tomato Casserole

ZUCCHINI, CHILE, AND TOMATO CASSEROLE

1 onion, thinly sliced
1 tablespoon butter
1 1/2 lbs. zucchini, peeled and sliced on the diagonal
salt and pepper to taste
2 tomatoes, cut into medium slices
1 (4 oz.) can diced green chilies
1/2 cup sour cream
1/2 cup grated jack cheese

Saute onion in butter until onion is tender.

Add zucchini and seasonings and continue sauteing until zucchini are cooked but still firm.

In an 8x12 baking dish, layer the zucchini-onion mix, tomatoes and chilies. Cover vegetables evenly with the sour cream and sprinkle top with the jack cheese.

Bake in a 350 degree F oven until heated through and cheese is melted and bubbly, about 20-25 minutes.

Servings: 6
Source: Joy of Eating by Renny Darling