Tomato-zucchini casserole
- Main Ingredient: Tomatoes Zucchini
- Course: Casseroles
- Dietary: Various vegetarian
- Yield:
Tomato-zucchini casserole ingredients
- 1 1⁄2 t Chili powder
- 1 T parsley flakes
- 1⁄2 t garlic Powder
- 1⁄2 t Onion powder
- 1⁄8 t Salt
- 1⁄8 t black pepper, ground
- 3 c Zucchini, thinly sliced, fresh
- 1 lb Tomatoes, fresh, sliced
- 1⁄4 c Bread crumbs, white, fresh
- 1 T Vegatable oil
Cooking Tomato-zucchini casserole
1. Combine chili powder, 1 ½ 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. ~ Bakei, uncovered, in preheated 375°F.
7. Oven, until vegetables are tender, about 40 minutes.
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