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Zucchini Parmesan Recipe

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This recipe for Zucchini Parmesan, by , is from The Mock Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Trudy Mock
Added: Thursday, August 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 - 10 small (2 1/2 lbs) zucchini squash
3 T olive oil
2/3 c coarsely chopped onion
1/4 lb fresh mushrooms, sliced
2/3 c grated Parmesan cheese
2 - 6 oz cans tomato paste
1 tsp salt
1/2 tsp monosodium glutamate
1/2 tsp garlic salt
1/8 tsp pepper

Directions:
Directions:
Trim off ends of squash and cut crosswise into 1/8" slices. Saute in olive oil, along with onion and mushrooms, until tender. Remove from heat and mix in half of the cheese, tomato paste and remaining seasoning. Blend lightly and turn mixture into casserole. Sprinkle with remaining cheese and bake 20 minutes at 350.

 

 

 

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