"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Fresh Zucchini Veggie Casserole Recipe

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This recipe for Fresh Zucchini Veggie Casserole, by , is from The Meyer Family Cookbook - Generations of Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ashley Frieders
Added: Monday, March 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 C. zucchini,
1 C. yellow squash,
1 or 2 large carrots,
1 stalk celery
1 onion, diced
1/4 green pepper
1 can diced tomatoes, undrained
1 small can tomato sauce
1/2 loaf white bread
salt and pepper to taste
1 tsp. basil (optional)

Directions:
Directions:
Thinly slice all the fresh vegetables into a large bowl. Begin adding broken bread slices. Mix with hands until all juice is absorbed. Add extra bread of you think it is necessary. Spray baking dish with non-stick spray. Sprinkle grated cheese over the top. Bake at 350 deg. about 1 1/2 hours, until vegetables are tender.

Personal Notes:
Personal Notes:
This is a recipe that my Mom fixes. All of the fresh veggies compliment each other, and I think it is delicious. Hope you do too.

 

 

 

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