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"Hunger is the best sauce in the world."--Cervantes

Jalapeño Zucchini Casserole Recipe

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This recipe for Jalapeño Zucchini Casserole is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-6 med. zucchini, 1/4"-sliced lengthwise
4 oz. jalapeño cheese - grated
1/2 cup bread crumbs
1 lb. canned stewed tomatoes
Freshly grated Parmesan cheese
Directions:
Directions:
Parboil squash 5-10 min. Drain. Place half of the zucchini slices in the bottom of a buttered 10" x 6" dish. Sprinkle with half cheese and bread crumbs. Top with remaining zucchini & bread crumbs. Arrange stewed tomatoes on top (drain some liquid off first.).

Sprinkle with Parmesan cheese. Bake 20-30 min.at 350º.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
When Manhattan Beach had a Community Garden, one of the veggies we grew was zucchini. Well, we HAD to find recipes to use them up. A fellow gardener gave me this one.

 

 

 

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