Zucchini Tomato Casserole - cooking recipe
Ingredients
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4 small zucchini
1 small onion (yellow/white), chopped
2 Tbsp. olive oil
1 (16 oz.) can stewed tomatoes
1 (8 oz.) can tomato sauce
1/4 c. fresh or 1 Tbsp. dried, crushed oregano
4 oz. Cheddar cheese
4 oz. Monterey or Mozzarella cheese
Preparation
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Slice zucchini in a large skillet.
Cook zucchini and onion in hot oil for 2 minutes or until just crisp.
Do not overcook.
Add cut-up undrained tomatoes, tomato sauce and oregano.
Bring to a boil, reduce heat and simmer, uncovered, for 5 minutes.
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