Nan Nan's Zucchini Casserole

Servings: 6

2 zucchini (about 2 pounds)
1 onion
2 medium tomatoes ( or sub 14.5 oz. can of Muir Glen Organic Diced Tomatoes)
10-12 ounces cheese (pepper jack, havarti, or another melty cheese)
1/3 loaf sourdough bread (crusts removed, torn into bite-sized chunks - about 250 grams)

Preheat the oven - Preheat the oven to 400°.
Chop the veg and soak the bread - Chop the onions and zucchini into a rather chunky dice. Dice the tomatoes, reserving the juice. Soak the bread in the reserved tomato juice. If you don’t have enough juice, add some milk, no more than ¼ cup together.
Shred the cheese and gently toss the ingredients - Shred the cheese on a box grater. In a large bowl, add the onion, zucchini, tomatoes, the grated cheese, and the soaked bread, tossing gently to combine. Salt and pepper generously.
Bake the casserole - Pour the mixture into a greased baking dish and pat down. You don't want it to be perfectly flat - you want pieces of bread to peak out and get crunchy. Cover with aluminum foil and bake for one hour. Remove the foil, and bake for 5-10 minutes longer, until the tips of the bread are browned. Let rest for 20 minutes or so. Waiting is really important because the texture becomes a bit firmer and the flavors become more vibrant as the casserole cools.