"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

ZUCCHINI TOMATO CASSEROLE Recipe

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This recipe for ZUCCHINI TOMATO CASSEROLE, by , is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Boettcher
Added: Friday, June 5, 2009

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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