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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 TOMATO CASSEROLE Recipe

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This recipe for ZUCCHINI TOMATO CASSEROLE is from The Standley Family Cookbook, 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 medium size zucchini (cut into 1/2" slices)
2 medium size tomatoes (cut into small wedges)
1 medium size red onion (or sweet onion)
2 Tbsp. salad oil
1/2 tsp. fresh oregano leaves
Salt and pepper to taste
Directions:
Directions:
Preheat oven to 325 degrees. On heavy weight aluminum foil, arrange zucchini, tomato and thinly sliced onion in 2 layers using half of each vegetable for each layer. Sprinkle each layer with salt and pepper and 1/4 tsp. oregano leaves. Pour 1 Tbsp. salad oil over top of each layer. Wrap tightly and cook for 25 to 30 minutes or until tender.
Personal Notes:
Personal Notes:
This is a great summer time (or early Fall) recipe when you are trying to use up all of those zucchini and tomatoes.

 

 

 

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