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Zucchini Tomato Casserole Recipe

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

Carol Wolfer
Added: Tuesday, October 14, 2008


1/4 c oil
4 medium zucchinis-cut in1/4inch slices
1 t oregano
1 t basil
11/2 c cheddar jack cheese or mozzarella-shredded
1/4 c parmesan cheese
3-4 tomatoes-sliced
1 lb can of chunky tomato sauce (I use Muir Glen)
salt&pepper to taste
1/2 c Italian panko Crumbs or bread Crumbs
4 T butter-melted

Preheat oven to 350
Saute zucchini in oil until golden brown
Combine tomato sauce with the oregano&basil
Layer zucchini, salt and pepper, tomato slices ,cheese and tomato sauce 2-3 times in a 9x13 pyrex pan
Mix crumbs with melted butter and sprinkle on top Bake 25' at 350 uncovered

Personal Notes:
Personal Notes:
You may use fresh mozzarella cut in slices but it will require more cooking time to melt.




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