End-of-the-Garden Casserole |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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The conclusion of the growing season is just the beginning of this garden-fresh hot dish from Kathy Crow of Payson, Arizona. Packed with potatoes, onions, eggplant, tomatoes, zucchini and more, there's a harvest of vitamins and minerals in every forkful. The recipe makes a lot, so you can share the bounty. Ingredients:
1 pound medium potatoes, thinly sliced |
1 medium zucchini, thinly sliced |
1/2 pound medium onions, thinly sliced |
1 small eggplant, peeled and sliced |
1 pound medium tomatoes, sliced |
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese |
1/4 cup grated parmesan cheese |
1/2 teaspoon dried basil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup water |
Directions:
1. Layer half of the first 10 ingredients in a 3-qt. baking dish coated with cooking spray. Repeat layers. Pour water over the top. Cover and bake at 375° for 60-75 minutes or until tender. Uncover; bake 5 minutes longer or until lightly browned. Yield: 8 servings.
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