6 medium zucchinis, cut into 1/2-inch rounds (I only had 2, but it worked)
|Zucchini and onion|
2 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. pepper (or more)
1/4 c. water
1 1/4 c. Tillamook Colby Jack cheese, shredded, divided
1 c. fresh bread crumbs (I used 1/2 c. since I used less zucchini)
1 Tbsp. butter, melted
Preheat the oven to 375 F.
Heat the oil in a large pan. Add the zucchini, onion, garlic, salt, pepper, and water. Cook over medium heat, stirring occasionally for 10 minutes, just until the zucchini is tender. Remove from the heat and allow to rest for 10 minutes. Combine 3/4 c. of the cheese with the vegetable mixture, and pour into 9-inch pie pan or small casserole dish.
|Gratin with the breadcrumbs|
Moisten the breadcrumbs with the butter in a small bowl. Mix in the remaining cheese. Sprinkle the mixture evenly oven the top of the pie.
Bake for 30 minutes, or until golden-brown and bubbling.
From The Tillamook Cheese Cookbook