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Cheesy Tuna Bake

fish, cheese

3/4 pound zucchini; sliced
1 cup fresh bread crumbs
1 teaspoon (each) dried basil and oregano
salt and freshly ground pepper; to taste
1 can (19 oz) tomatoes; chopped
2 cup shredded mozzarella cheese
2 cans (7oz) tuna; drained and flaked

In large pot of boiling salted water, blanch zucchini for 2 minutes; drain well and set aside. In bowl, combine bread crumbs, basil, oregano, and salt and pepper to taste. Arrange half of the zucchini in greased shallow 6-cup oven-proof dish. Cover with half of the tomatoes, one-third of the bread crumb mixture, one-third of the cheese and half of the tuna Repeat layers; sprinkle with remaining bread crumbs and cheese. Bake in 425°F oven for 30 minutes or until golden brown and bubbly.

Contributor: Canadian Living - April, 1986

Yield: 4 to 6 servings

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