Tomato-Zucchini Casserole |
| Name: |
Crystal Veillette |
| Base: |
Ft Campbell, KY |
| Recipe: |
1 1/2 ts Chili powder
1 tb Parsley flakes
1/2 ts Garlic powder
1/2 ts Onion powder
1/8 ts Salt
1/8 ts Black pepper, ground
3 c Zucchini, thinly sliced, fresh
1 lb Tomatoes, fresh, sliced
1/4 c Bread crumbs, white, fresh
1 tb Vegetable oil
Combine chili powder, 1 1/2 teaspoons parsley flakes, garlic and onion powders, salt and pepper in a small bowl.
Place half the zucchini in a lightly greased 6-cup casserole, or layer with half the tomatoes.
Sprinkle with half the seasoning mixture.
Repeat the layers.
Combine bread crumbs, oil and remaining parsley flakes; sprinkle over vegetables.
Bake, uncovered, in preheated 375'F. oven, until vegetables are tender, about 40 minutes.
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