Zucchini Casserole - cooking recipe
Ingredients
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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
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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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