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ZUCCHINI CASSEROLE Recipe

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This recipe for ZUCCHINI CASSEROLE is from KEEP THE TRADITION ALIVE, 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:  
2 - Medium to Large Zucchini's
1 - large onion sliced very thin
Perecca's sauce
Parm cheese
Directions:
Directions:
Using food processor, put long, quartered pieces of zucchini in top and lower slowly
Cut a large onion in half, then cut into very thin slices

In a large fry pan, saute a handful of zucchini and onion slices at a time so they can soften until tender (they shrink in size). Layer in casserole dish with sauce and parm cheese. Repeat layers until casserole is full.

Bake at 350 degrees for approximately 45 minutes (bake time will vary depending on whether the casserole is cold from being refrigerated or at room temp. which is preferred).
Personal Notes:
Personal Notes:
Use the blade shown above. Then you cut the zucchini lengthwise into quarters, you may have to cut out large seeds. If they're small, you can leave.
Take out the black piece shown in the picture and Put two pieces of zucchini in at a time. Lower down with the black piece until all of zucchini is cut very small. If zucchini gets caught on blade, unplug before you reach in.

 

 

 

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