Tomato-zucchini Casserole Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 tsp: Chili powder,
1 tbsp: Parsley flakes,
1/2 tsp: Garlic powder,
1/2 tsp: Onion powder,
1/8 tsp: Salt,
1/8 tsp: Black pepper, ground
3 cup: Zucchini, thinly sliced,fresh
1 lbs: Tomatoes, fresh,sliced
1/4 cup: Bread crumbs, white,fresh
1 tbsp: Vegetable oil,
Directions:
1. Combine chili powder, 1 1/2 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
375F. oven, until vegetables are tender, about 40 minutes.~
Source from luhu.jp
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
375F. oven, until vegetables are tender, about 40 minutes.~
Source from luhu.jp