1 Large Zucchini sliced in circles
4 to 6 large green tomato's sliced in circles
1 large onion sliced in circles
2 to 3 banana peppers sliced in circles
2 cups water
1/2 cup taco seasoning
2 tablespoons butter melted
1 cup whole raw almonds ground fine in blender
Butter 9 x 13 casserole dish and layer sliced zucchini, green tomato's and onions alternately until dish is full. Place sliced banana peppers on top.
Stir in taco seasoning with 2 cups water until dissolved and pour over zucchini mixture.
Mix melted butter in with ground almonds with a little sea salt mixed in and sprinkle over top of zucchini mixture.
Bake at 400 for about 25 minutes until nuts are toasted and golden brown.