Zucchini and Tomato Casserole

Today, we needed to use up some vegetables from our garden. We have way too much zucchini and just harvested a plethora of tomatoes. Food Gal went to one of her favorite food websites, Allrecipes and found this recipe for Zucchini and Tomato Casserole.

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3	cups	zucchini, cubed (~1/3 of one of our monstrous zucchinis)
1	TBSP	chopped fresh dill weed
1/4	tsp	black pepper
1	tsp	butter, melted
1		large tomato, sliced
1	tsp	chopped fresh basil leaves
1/4	cup	grated Romano cheese
Preheat oven to 350 F. Lightly grease a 2-quart casserole dish (We used a pyrex loaf pan). Place zucchini in a pot fitted with a steamer basket over boiling water. Steam 5 minutes, or until tender but firm. Transfer to the casserole dish. Stir the dill, pepper, and butter into the casserole dish, evenly coating the zucchini. Layer tomato slices over zucchini, and sprinkle with basil and Romano cheese. Bake 30 minutes, until bubbly and golden brown. Yield: 4 servings

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Food Guys says: This dish was pretty good, as a side. I couldn't eat much of it, but the zucchini and tomatoes added a little extra substance to our meal. The zucchini cubes had a nice, flavor to them with mostly a butter and pepper taste to them. I rate this:

Food Gal says: The tomatoes were awesome! When I got a bite of zucchini with dill on it, that was also very tasty. Unfortunately the zucchini itself ended up bland. I rank this: