"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Baked Zucchini Casserole Recipe

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This recipe for Baked Zucchini Casserole, by , is from The Baker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellen Baker
Added: Sunday, October 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds young, firm zucchini (no more than 6 oz. each).
3 eggs.
salt and pepper
1 c. fine bread crumbs
1/2 grated Parnesan cheese
3 T chopped fresh basil
2 t. chopped fresh thyme or 1 t. dried thyme
2 T chopped parsley
Extra Virgin Olive Oil
1 lb mozarella, sliced into small, thin pieces
2 lg tomatoes

Directions:
Directions:
Preheat oven to 350 . Wash and trim zucchini.Cut lengthwise into thin slices.Set aside. In bowl,beat eggs lightly. Beat in salt and pepper. In a separate bowl, stir together bread crumbs, Parmesan, basil, thyme and parsley. Set aside. Rub the bottom of a 9X13 baking dish with olive oil. Place a layer of zucchini slices on the bottom, then a layer of mozarella and then a layer of tomato slices. Sprinkle some of the bread crumb mixture over the top and drizzle lightly with olive oil. Repeat layering until all ingredients are used up. Bake for appoximately 1 hour.

Personal Notes:
Personal Notes:
From Bon Apetit Magazine

 

 

 

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