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.~