6 sm. zucchini, 1/4 inch thick slices
4 med. tomatoes, sliced
1/4 c. salad oil
1 sm. clove garlic, chopped
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/2 c. grated Cheddar cheese
1/2 c. grated Parmesan cheese
1/2 c. bread crumbs
2 tbsp. melted butter
Salt and pepper

Heat oil in skillet. Cook garlic few minutes then skim out. Saute zucchini in skillet until lightly brown then drain.

Combine oregano, basil and cheese together. In casserole alternate layers of zucchini, tomato. Put on salt and pepper and cheese mix. Top with bread crumbs mixed with melted butter. 1 1/2 quart casserole. Bake at 350 degrees 20 to 25 minutes.