"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Jalapeño Zucchini Casserole Recipe

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This recipe for Jalapeño Zucchini Casserole, by , is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shelley Drnek
Added: Monday, September 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4-6 med. zucchini, 1/4"-sliced lengthwise
4 oz. jalapeño cheese - grated
1/2 cup bread crumbs
1 lb. canned stewed tomatoes
Freshly grated Parmesan cheese

Directions:
Directions:
Parboil squash 5-10 min. Drain. Place half of the zucchini slices in the bottom of a buttered 10" x 6" dish. Sprinkle with half cheese and bread crumbs. Top with remaining zucchini & bread crumbs. Arrange stewed tomatoes on top (drain some liquid off first.).

Sprinkle with Parmesan cheese. Bake 20-30 min.at 350º.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
When Manhattan Beach had a Community Garden, one of the veggies we grew was zucchini. Well, we HAD to find recipes to use them up. A fellow gardener gave me this one.

 

 

 

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