Dorothy's zucchini-tomato bake
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Large zucchini, thick sliced |
| 1 | each | Med onion, thin sliced |
| 2 | eaches | Large tomatoes, sliced |
| 5 | eaches | Cloves garlic, minced |
| 2 | eaches | Heads fresh dill, minced |
| 5 | eaches | Sprigs fresh parsley, minced |
| 2 | teaspoons | Chicken bullion |
| 1 | cup | Hot water |
| 1 | pack | Mushroom gravy mix |
| 16 | eaches | Cheese slices |
Directions
Combine bullion, gravy mix and hot water. Stir until dissolved. Add garlic, dill and parsley. Layer ½ of vegetables, ½ of cheese.
Repeat for second layer. Pour gravy mix over. Bake at 350 degrees for 1 hour.
Note: Created one season when I ran out of ideas for an over-productive crop of both tomatoes and zucchini! Have also made this with fresh sliced mushrooms added to the vegetables, and a brown gravy mix . Great served with rice. The liquid from the vegetables does make this somewhat "soupy".
Source: Kitchen of Dorothy Flatman Submitted By DOROTHY FLATMAN On 01-17-95