Tomato-zucchini casserole

Yield: 4 servings

Measure Ingredient
1½ teaspoon Chili powder
1 tablespoon Parsley flakes
½ teaspoon Garlic powder
½ teaspoon Onion powder
⅛ teaspoon Salt
⅛ teaspoon Black pepper,ground
3 cups Zucchini,thinly sliced,fresh
1 pounds Tomatoes,fresh,sliced
¼ cup Bread crumbs,white,fresh
1 tablespoon Vegetable oil

1. Combine chili powder, 1½ teaspooons parsley flakes, garlic and onion powders, salt and pepper in a small bowl.~ 2. Place half the zucchini in a lightly greased 6-cup casserole, or layer with half the tomatoes.~ 3. Sprinkle with half the seasoning mixture.~ 4. Repeat the layers.~ 5. Combine bread crumbs, oil and remaining parsley flakes; sprinkle over vegetables.~ 6. Bake, uncovered, in preheated 375'F. oven, until vegetables are tender, about 40 minutes.~

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