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Tomato - Zucchini Scallop Recipe

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This recipe for Tomato - Zucchini Scallop, by , is from The Saint Jude Ladies Guild Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Johanson
Added: Sunday, October 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 small zucchini squash, sliced
1 medium onion, thinly sliced
2 small tomatoes, peeled and sliced
1 cup plain croutons
1 Tsp. of salt and of pepper
1 tomato cut in wedges
4 oz. sharp natural cheddar cheese (1 cup)
2 cloves garlic, minced
3/4 cup tomato juice

Directions:
Directions:
In a 1 1/2 quart casserole, layer half of zucchini, onion, sliced tomatoes, and croutons. Season with 1/2 tsp salt and dash of pepper. Repeat layer. Top with tomato wedges. Cover and bake in oven 350 degrees) for 1 hour. Uncover and sprinkle with cheese. Return to oven until cheese melts. Serve in sauce dishes. Makes 6 servings.

 

 

 

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