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

Zucchini and Tomato Casserole Recipe

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Zucchini and Tomato Casserole image
Rachael and Robert in Cozumel

 

This recipe for Zucchini and Tomato Casserole, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Greer Ledbetter
Added: Saturday, February 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 Tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped onion
3 medium sliced zucchini
1/2 cup coarse bread crumbs
1/2 pound browned hamburger
1/2 cup grated Parmesan cheese
2 medium tomatoes, cut in eighths
1/2 cup shredded cheddar cheese

Directions:
Directions:
Saute green pepper and onion in butter until soft. Combine zucchini, bread crumbs, hamburger, Parmesan cheese, salt, and pepper. Turn into buttered casserole dish. Bake at 375 for 20 minutes. Top with tomato and bake for an additional 10 minutes. Top with shredded cheese.

Personal Notes:
Personal Notes:
Mama sometimes made it on top of the stove in a saucepan. She loved zucchini better than anything. This was an every day meal and was typically for supper. Gary Leddbetter

 

 

 

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