Zucchini Casserole - cooking recipe

Ingredients
    2 medium zucchini squash
    1 c. fresh tomato
    1 c. celery
    1 c. bell pepper (red or green)
    1 c. onion
    1/4 c. low-fat margarine
Preparation
    Cut all of the vegetables into chunks (no tiny pieces).
    Toss with margarine, garlic salt to taste and pepper.
    Combine everything in a 2 to 3-quart casserole dish.
    Cover and cook at 350\u00b0 for 1/2 hour.
    Uncover and cook for an additional 1/2 hour (makes its own juices).
    Serve immediately.
    Goes well with any meat.

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