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Baked Zucchini | |
| 643 | Vegetable |
| Yield/Servings: 8 servings | |
| Ingredients: | |
| 4 slices bread 4 large fresh tomatoes 1 tbs. salad oil 3 green onions 1 clove garlic | 1/2 tsp. salt 1/8 tsp. paprika 1/8 tsp. pepper 2 lbs. zucchini |
| Instructions: | |
| Peel and quarter tomatoes. Cut green peppers into 1-inch pieces. Sliced thinly unpeeled zucchini. Heat oven to 400 degree. Grease a 2-quart casserole. Use blender to crumb bread, and set aside. Blend tomatoes, oil, onions and seasoning until onions are coarsely chopped. Put the zucchini into the casserole and pour blended mixture and half the crumbs over it, mixing well. Top with remaining crumbs. Bake uncovered about 50 minutes, until zucchini is tender. Note: Can use 1 1/2 cups canned tomatoes (drained) rather then fresh. | |
| Submitted by: Creative Cooking USA | |
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