Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | -(up to) |
| 5 \N | Zucchini |
| 1 can | (medium) tomatoes -or- |
| 2 cans | (small) tomato sauce |
| ½ teaspoon | Crushed oregano |
| 1 medium | Onion; sliced |
| 1 teaspoon | Salt |
| \N \N | 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, .