Tomato Zucchini Casserole
Serving Size : 4
Ingredients for prepare Tomato Zucchini Casserole
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 1/2 | teaspoons | chili powder |
| 1 | tablespoon | parsley flakes |
| 1/2 | teaspoon | garlic powder |
| 1/2 | teaspoon | onion powder |
| 1/8 | teaspoon | salt |
| 1/8 | teaspoon | black pepper - ground |
| 3 | cups | zucchini - thinly sliced, |
fresh
tomato zucchini casserole |
| 1 | pound | tomatoes - fresh, sliced |
| 1/4 | cup | bread crumbs - white, fresh |
| 1 | tablespoon | vegetable oil |
recipe Tomato Zucchini Casserole
1. Combine chili powder, 1 1/2 teaspoons parsley flakes, garlic and
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onion powders, salt and pepper in a small bowl. 2. Place half
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the zucchini in a lightly greased 6-cup casserole, or layer with half
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the tomatoes. 3. Sprinkle with half the seasoning mixture. 4. Repeat the layers. 5. Combine
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bread crumbs, oil and remaining parsley flakes; sprinkle over vegetables. 6. Bake, uncovered, in preheated 375F. oven,
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until vegetables are tender, about 40 minutes.
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