Layered Zucchini Casserole - cooking recipe

Ingredients

6 strips bacon, fried and crumbled
5 small zucchini, sliced
1 eggplant, cubed
1 large onion, sliced
1 lb. fresh mushrooms, sliced
1 pkg. grated Swiss cheese
2 c. fresh tomatoes, crushed
2 Tbsp. flour
1 tsp. garlic powder
1 tsp. salt
dash of pepper
1 tsp. basil
slivered almonds (optional)

Preparation

Fry bacon and onion in skillet; remove.
Saute mushrooms next; remove.
Saute zucchini; remove.
Fry eggplant last, it takes longer.
Put all cooked vegetables back in pan and sprinkle with flour.
Stir in fresh tomato chunks, garlic, basil, salt and pepper.
In large casserole dish, layer vegetables, bacon, cheese, vegetables, bacon and cheese.
Add almonds if desired.
Bake at 400\u00b0 for 20 minutes.