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Zucchini Casserole Recipe

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This recipe for Zucchini Casserole is from The Navatuary Family and Friends Cookbook, 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:  
3-4 regular sized zucchini or yellow summer squash sliced thinly
1 large sweet onion, chopped
4-6 fresh tomatoes, blanched for one minute in boiling water, then peeled. (Can substitute a 28 oz. can tomatoes, stewed tomatoes, etc)
15 or more fresh basil leaves, chopped (can sub dry basil)
½ - ¾ cup Parmesan cheese, grated or packaged
½ stick butter
Salt and pepper
Directions:
Directions:
Pam spray 9”x13” pan. Layer squash, onion, tomatoes, basil, cheese, dots of butter, salt and pepper. Repeat for two layers.

Bake at 375 uncovered for about 1 hour. Just watch it the first time you make it.
Personal Notes:
Personal Notes:
“We grew a lot of zucchini when Michael and Laura were growing up, and we often missed picking the vegetables that hid beneath the huge leaves of the plant. Sometimes we found football sized zucchini, and always hoped we would find the zucchini before they became the size of Volkswagen Bugs. There is no actual written recipe for this casserole, but it doesn’t matter if you put too much of any ingredient. I have had requests for this recipe more times than any other recipe I have ever made.

 

 

 

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