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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Zucchini and Tomato Casserole Recipe

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This recipe for Zucchini and Tomato Casserole is from The Ledbetter Family Cookbook, 5th Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 375º 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 Ledbetter

 

 

 

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