Zucchini and Tomato Casserole |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This recipe is a great way to use up some of the endless zucchini from our garden. My mother gave me the recipe, and I altered it to make it lower fat. Ingredients:
4 cups sliced zucchini |
1 medium onion, sliced |
3 tomatoes, sliced |
1/2 cup chopped green pepper |
1/4 cup parmesan cheese |
3 slices bread, cubed |
3 tablespoons melted margarine |
1 teaspoon basil |
1 teaspoon parsley |
1 teaspoon oregano |
salt and pepper |
Directions:
1. Alternate vegetables in a greased 13X9 baking dish 2 times. Sprinkle with cheese, and then bread crumbs. Drizzle with margarine and then add seasonings on top. Bake, covered at 350 for 45 minutes, then 15 minutes uncovered.
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