"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller


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This recipe for CHEESY ZUCCHINI BAKE, by , is from BUZZARD'S BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, January 15, 2009


4 ½ Cups sliced zucchini
3TBL Olive oil
Salt and pepper to taste
1 large chopped onion
2 TBL minced garlic
1 can, 10 ¾ oz diced tomatoes
1 6 oz can tomato paste
3 TBL sugar
1tsp. Each Italian seasoning and basil
3 cups (12 oz) Mozzarella Cheese
6 eggs beaten
1 ½ cups Parmesan Cheese

Sautee zucchini in oil until crisp tender, transfer to ungreased 9X13 baking pan. In the same skillet sauté onions then add garlic, saute about 2-3 minutes. Stir in Tomatoes, tomato paste, sugar and seasoning, salt and pepper to taste. Bring to a slow boil and simmer 10-15 minutes. Pour over zucchini, sprinkle with Mozzarella. Mix eggs with Parmesan and pour over zucchini , bake 375, un covered for 25-30 minutes, until knife inserted in center comes out clean. Let rest 15 minutes before serving. Thanks Jerri




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