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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Zucchini Casserole Recipe

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This recipe for Zucchini Casserole is from , 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:  
1 pound Roma tomatoes sliced ¼”
1 ½ pounds zucchini sliced ½” thick
½ tsp. Italian seasoning
1 ½ tblsp. olive oil
1 clove garlic minced
olive oil
basil and parsley

Topping:
1 tblsp. olive oil
1/2 onion finely chopped
1/4 cup bread crumbs
2 tblsp. butter melted
¼ cup fresh parmesan cheese
⅔ cup shredded mozzarella cheese
Directions:
Directions:
Preheat oven to 375°F.
Cook onion in olive oil (for the topping) until tender, about 5 minutes. Set aside.
Slice tomatoes and place on paper towels to absorb liquid, about 2-3 minutes.
Combine zucchini, Italian seasoning, olive oil, and garlic in a bowl. Toss well and season with salt and pepper.
Alternate zucchini and tomatoes in stacks. Place the stacks on their sides in a 2 ½ qt baking dish or 9x13 pan. Cover with foil and bake 25 minutes.
Meanwhile, combine all topping ingredients in a small bowl (including onions from in step 1) and mix well.
Remove foil from casserole and top with topping. Bake uncovered an additional 20 minutes or until zucchini is tender.
Sprinkle with fresh herbs and serve warm.

 

 

 

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