"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Zuchinni Casserole Recipe

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This recipe for Zuchinni Casserole, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Parker
Added: Tuesday, August 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 large zuchinni
1 med onion
2 cloves garlic mashed
2 large tomatoes
1/2 - 3/4 C parmeson
1 tsp. Italian seasoning
salt and pepper

Directions:
Directions:
Saute zuchinni, onion, garlic in olive oil untill al dente.
Season with salt, pepper, and Italian seasoning.
Spread half of mixture in casserole dish. Layer with
half of sliced tomatoes; sprinkle with half of parmeson
cheese. Repeat layers.

Bake at 350 degrees for 45 min to one hour uncovered.

Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
One of Mom's recipes; a favorite of Jerry's.

 

 

 

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