Italian zucchini

Yield: 6 Servings

Measure Ingredient
4 -(up to)
5 Zucchini
1 can (medium) tomatoes -or-
2 cans (small) tomato sauce
½ teaspoon Crushed oregano
1 medium Onion; sliced
1 teaspoon Salt
Parmesan cheese

Cut zucchini in small slices. Layer in greased casserole first the zucchini, then the onion slices. Add tomatoes cut up with ⅓ can water.

Add salt & oregano. (If you use tomato sauce, add ½ can water). Bake at 350 for 1 hour or until zucchini is tender. Sprinkle with parmesan cheese.

Serves 6.

MRS W.A. (AUDREY) BURT

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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