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This recipe for VEGETABLE and TOMATO CASSEROLE, by , is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jerry Volk
Added: Thursday, March 19, 2009


1 Tbsp unsalted butter
2 Tbsp olive oil
2 cloves garlic, minced
1 lb plum tomatoes, sliced thin
1/2 lb mushrooms, halved or quartered
2 medium onions, thinly sliced
1 large red bell pepper, julianne
2 medium zucchini, slice into rounds
2/3 cup grated Parmesan cheese
1/2 cup unseasoned breadcrumbs
2 Tbsp dry oregano
1/2 tsp black pepper

In a small skillet, melt the butter in the oil over medium heat. Add the garlic and cook until it begins to lightly brown. Remove the skillet from the heat and reserve.
In a bowl, combine the Parmesan, breadcrumbs, oregano and pepper.
Using a 3 quart shallow ovenproof casserole, cover the bottom with the onions. Sprinkle with some of the breadcrumb mixture. Then layer the bell pepper, zucchini, mushrooms. Sprinkle each layer with some of the crumb mixture. Top with the tomatoes. Sprinkle the remaining crumbs over this. Now drizzle the reserved garlic infused oil over everything.
Cover and bake in a pre-heated 350 oven for 30 minutes. Uncover and bake for about 20 minutes more.

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