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| RECIPE FOR TOMATO-ZUCCHINI CASSEROLE |
Title: Tomato-Zucchini Casserole
Category: Casseroles Vegetarian Casseroles
Serves: 4
Ingredients:
| 1.50 | ts | Chili powder | | 1.00 | tb | Parsley flakes | | 0.50 | ts | Garlic powder | | 0.50 | ts | Onion powder | | 0.12 | ts | Salt | | 0.12 | ts | Black pepper,ground | | 3.00 | c | Zucchini,thinly sliced,fresh | | 1.00 | lb | Tomatoes,fresh,sliced | | 0.25 | c | Bread crumbs,white,fresh | | 1.00 | tb | Vegetable oil |
Instructions:
1.
Combine chili powder, 1 1/2 teaspooons parsley flakes, garlic and onion powders, salt and pepper in a small bowl.
~ 2.
Place half the zucchini in a lightly greased 6-cup casserole, or layer with half the tomatoes.
~ 3.
Sprinkle with half the seasoning mixture.
~ 4.
Repeat the layers.
~ 5.
Combine bread crumbs, oil and remaining parsley flakes; sprinkle over vegetables.
~ 6.
Bake, uncovered, in preheated 375'F.
oven, until vegetables are tender, about 40 minutes.
~
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