Zucchini Casserole

Bernice Berntsen Pierson

6 c. sliced zucchini, green and yellow

1 onion, chopped

1 clove garlic

Salt and pepper

12 rosemary leaves, optional

1 c. diced tomatoes

1 can cream of chicken soup

1/2 c. sour cream

1 c. seasoned croutons, crushed or herb stuffing mix

1/2 c. margarine, melted

1 c. Monterey Jack cheese, shredded

2 to 3 T. Parmesan cheese

Slice zucchini and onion, cook until soft in a large skillet. Add herbs and tomatoes. Cook until dry or drain excess juices. Combine soup and sour cream, gently fold into vegetables. Add melted margarine to crushed croutons or stuffing mix. Place in greased 2 quart or 8 X 11-1/2" baking dish. Pour vegetables to top. Sprinkle 1 c. jack cheese and Parmesan cheese on top. Bake 350 degrees for 35 minutes or until golden brown.