ZUCCHINI TOMATO CASSEROLE

This is one of my favorite vegetable dishes. My mother used to make something similar and through the years I have adapted a version of hers. There has never been a written recipe, and each time that I make it I sort of eyeball the measurements.  My husband is not a fan of green peppers...not at all.  But he loves this dish even though it is layered with peppers through out.  He doesn't know why, but to my knowledge this is the only time he likes green peppers. We eat this the 2nd day for leftovers.  It is a little mushier but we don't care....the flavors are great.

ZUCCHINI TOMATO CASSEROLE

-2 zucchini unpeeled
-2-3 large tomatoes (or 4-5 small ones)
-1 onion
-1 green pepper
-plain bread crumbs
-grated veggie Parmesan
-earth balance butter spread
-salt and pepper

Set over to 375.  Assemble all the ingredients along with a really sharp knife.  Grease a baking pan 9X9 or the one I use is about 8"X 12".  Slice into separate piles the  zucchini, tomatoes, onion and green pepper into about 1/4"slices.  Put 1/2 the zucchini into the bottom of the dish spreading out as evenly as possible. Sprinkle some bread crumbs onto the zucchini...about 2 Tbs. Add a handful of the onion slices, and another handful of the green pepper. Top with tomato slices until the other veggies are covered.  Sprinkle some more breadcrumbs and grated Parmesan cheese.  Add some salt and pepper and dot each tomato with Earth Balance.  Repeat the layers.  Bake at 375 for 1 hour, until bubbly and crisp looking.