"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Zucchini Mushroom Bake Recipe

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This recipe for Zucchini Mushroom Bake, by , is from McMillan Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Perales
Added: Tuesday, April 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 Slices bacon, diced
2 medium-sized zucchini (1 pound) thinly sliced
1/4 pound mushrooms, sliced
1 large tomato, diced
1/2 tsp. salt, or to taste
1/4 tsp freshly ground pepper
1/2 tsp. oregano

Directions:
Directions:
Cook bacon on stove in ovenproof casserole until done. Remove bacon from casserole with slotted spoon; drain on paper towel. Stir zucchini, mushrooms, tomato, salt pepper, and oregano into drippings in casserole. Cover, bake at 350 25 to 35 minutes until vegetables are tender. Stir and sprinkle with crumbled bacon before serving.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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