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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Zucchini Casserole Recipe

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This recipe for Zucchini Casserole is from The Intelligencer Cookbook Recipes, 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:  
5 medium zucchini sliced thin
5 medium onions sliced (rings pushed through)
2 celery sticks chopped
1 English cucumber sliced thin but do not peel (optional)
3 green peppers chopped
1/2 lb mushrooms (or 1 can mushrooms)
1 (8 oz) tin tomato sauce
Directions:
Directions:
Saute all ingredients in melted butter and add salt and pepper. Add 1 tsp of Italian seasoning and some dried parsley. Add tomato sauce and pour over vegetables. Cook for a few min. Pour all ingredients into casserole dish and grate 12 oz of mozzarella cheese. Sprinkle over vegetables and bake for 30 min in 350ºF oven. This dish can be frozen and used whenever needed by heating in the oven for 30 min at 325ºF.

 

 

 

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