Zucchini Casserole - cooking recipe

Ingredients

2 large onions, sliced
2 c. diced celery
1 green pepper, diced
1/2 c. water
1/4 c. Crisco oil
8 medium zucchini, sliced 1/2-inch thick
1 c. sliced fresh mushrooms
1 c. bread crumbs
1 stick oleo
3 large fresh tomatoes, chopped
1 (8 oz.) can tomato sauce
salt and pepper

Preparation

In a large skillet, steam onions, celery and green pepper in 1/2 cup water until water evaporates and vegetables are soft.
Add oil and mushrooms; saute until lightly brown.
In a 2-quart greased baking dish, place a layer of zucchini, sauteed vegetables and bread crumbs.
Slice half of oleo over crumbs.
Layer tomatoes and sauce; salt and pepper to taste, then repeat layers.
Cover with foil; bake at 400\u00b0 for 30 minutes.
Reduce heat to 350\u00b0. Bake 15 minutes longer, uncovered.
Serves 8 to 10.