Tomato and zucchini casserole

Yield: 1 Servings

Measure Ingredient
2 cups Sliced zucchini
1 \N Sliced onion
2 smalls Tomatoes sliced
½ cup Bread crumbs
½ cup Parmesan cheese
\N \N Salt and pepper to taste

In a 1½ quart casserole, layer half each of above. Repeat layers. Top with tomato wedges. Cover and bake in 350 oven for 1 hour. Uncover and sprinkle ½ shredded Parmesan cheese, return to oven and cook until cheese melts. Posted to TNT - Prodigy's Recipe Exchange Newsletter by vaughndell@... on May 2, 1997

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