Author: Canadian Living

This casserole is well loved by all my friends and family. It is very economical, nutritious and delicious.

  • Portion size 10 servings
  • Credits : n.t.k


  • 4 tomatoes sliced about 1/4 inch thick
  • 3 onions thinly sliced
  • 3 medium zucchinis sliced about 1/4 inch thick
  • 8 rye bread buttered on one side and then cut into 1/4 inch cubes
  • 3 cups grated sharp Cheddar cheese


Choose a 4 to 5 quart casserole that is deep enough to hold two layers of each ingredient it should be about 5 inches deep. Using half of the amount of each ingredient layer in the following order; tomatoes (sprinkled with salt and pepper to taste), onions, zuccini, grated cheese and cubed rye bread. Repeat in the same order using up the remaining ingredients except the last layer of cheese. Cover with a snug fitting lid and bake at 350 for about 75 minutes or until a steak knife slies in and out ot the casserole easily. Sprinkle with the reaming cheese and return to the oven until cheese melts and begins to bubble. Remove from oven and allow to sit for 10 to 15 minutes before cutting into 3 inch squares and serving.
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Rye bread zuccini casserole