br>Grease a 2-quart casserole dish.
Spoon HALF of
Rub casserole with butter.
Line dish with a layer of zucchini, onion and sliced tomatoes; top layer with 1/2 teaspoon salt, 1 teaspoon basil and 2 tablespoons cheese.
Dot with butter. Repeat layers; top with remaining salt, basil and cheese.
Bake, uncovered, at 375\u00b0 for 45 minutes.
Layer the tomatoes, zucchini and onions.
Add salt, pepper and crushed basil.
Cover with breadcrumbs.
Sprinkle brown sugar over all.
Then add cheese.
Dot casserole with butter.
Bake, covered, at 350\u00b0 for 30 minutes.
Then uncover for 45 minutes more.
This is an excellent side dish.
Brown ground beef. Add onion and cook until tender.
Boil the zucchini in 1 cup of water until the zucchini is tender; reserving 1/2 cup of the cooking water.
Mix meat mixture, zucchini, reserved 1/2 cup water, soup, rice, and cheese. Add salt and pepper to taste. Put into buttered 2-quart casserole and top with some grated Parmesan cheese.
Bake at 325\u00b0F for 30 minutes.
Brown ground beef; drain and add onion and cut up zucchini. Cook until barely tender.
Add tomato sauce, tomato soup and seasonings.
Mix well.
Immediately pour into casserole dish. Place tomato slices on top of casserole.
Sprinkle grated cheese over tomatoes.
Bake at 375\u00b0 for 25 minutes.
Sprinkle with French fried onions and return to oven for 5 minutes.
Brown ground beef with onion.
Drain and add salt, pepper, oregano, tomato sauce and cheese.
Cook until cheese starts to melt.
Slice zucchini into bottom of casserole until well covered. Pour ground beef mixture over top of zucchini; top with buttered bread crumbs.
/2\" rounds. Blanch zucchini in boiling water for 4
Peel zucchini so some of skin is left on and slice.
Simmer until fairly done, 10 to 15 minutes.
In frypan, saute onion and green pepper.
Add flour.
Mix. Add tomatoes.
Also, add bay leaf. Put zucchini in bottom of casserole.
Put rest of recipe on top. Top with Parmesan.
Bake 20 minutes or so at 350\u00b0.
3-quart casserole dish.
Place the sliced zucchini evenly in
Melt butter in small skillet.
Add green pepper and onion. Saute until tender.
In a mixing bowl, toss together zucchini, bread crumbs, Parmesan cheese, salt and pepper.
Add sauteed vegetables and mix well.
Place the mixture in buttered 1-quart casserole.
Bake in preheated 375\u00b0 oven for 20 minutes.
Remove from oven.
Arrange tomato wedges on top of casserole and bake 5 additional minutes.
Sprinkle Cheddar cheese over tomatoes and continue to bake until cheese is melted.
Serves 6.
Break crackers into casserole dish. Layer the zucchini slices, then tomato slices, then onion slices.
Make another layer of zucchini, tomato and onion.
Sprinkle salt, garlic salt and oregano over top of layers.
Cover with the cheese slices and top with the bacon.
Bake for 45 minutes at 350\u00b0.
Brown hamburger and onion.
Season to taste the tomato sauce. Slice zucchini 1/2 to 3/4 inch thick.
Grate cheese using 1 1/2- quart casserole, make layers of hamburger, cheese, zucchini and sauce, ending with sauce and cheese.
Bake at 350\u00b0 for 45 minutes to 1 hour.
Grease medium size casserole dish.
Line bottom with zucchini. Add salt, pepper and garlic salt to taste.
Cover with sliced or chopped onion and top with tomato slices to cover.
Repeat salt, pepper and garlic salt to taste.
Top with slices of American cheese.
Cover with foil and bake at 350\u00b0 for 30 minutes.
Slice zucchini in thin round slices.
Fry ground beef with onion. Cover bottom of a 9 x 13-inch baking dish with cooking oil. Layer zucchini, beef, noodles and cheese until you end up with zucchini on top with remaining cheese on top of the zucchini. Pour tomato soup on top and the 1 1/2 cans of water.
Bake at 350\u00b0 for 1 hour.
Grease a 3 quart casserole dish.
Mix ricotta cheese, oregano, chives, garlic powder, salt and pepper. Set aside.
In order given, layer half of each: zucchini, onion, tomato, green pepper, tomato sauce, grated cheddar and ricotta mixture.
Repeat layers.
Top with crumbs and parmesan cheese.
Bake, covered, at 350 for 25 minutes. Uncover and bake 10 minutes longer.
rying pan and saute the zucchini for 3-4 mins. Remove
Dice zucchini and tomato into 1-inch pieces.
Arrange in 9 x 12-inch baking dish.
Sprinkle with tomato paste; pour over 1/2 can water.
Add salt and celery seed; cover with foil.
Bake at 350\u00b0 for 30 minutes.
Remove cover; top with cheese slices and bake, uncovered, for 30 minutes more.
Serves 6.
Slice
zucchini 1/4-inch thick.
Sprinkle with salt and pepper; turn
in
flour.
Fry on each side until brown.
Drain on paper towel.
In
same
pan, fry onions and peppers; add to this tomato paste and water.
Arrange zucchini in baking dish; pour the tomato
mixture
over the zucchini and sprinkle with cheese. Bake about 20 to 25 minutes at 350\u00b0.
Wash and slice zucchini; do not peel.
Put in layers in casserole, sprinkling each layer with soy grits and a little salt. Fill casserole and top with a few grits.
Pour in tomato soup, adding water, if necessary, to cover.
Cover and bake in moderate oven until done, about 1 hour.
Remove cover for last 15 minutes to brown.
Do not have casserole too full, because grits swell. Serves 6.
Cook zucchini briefly in salted water and drain.
Saut onion and carrot in butter.
Mix all together and bake in a casserole at 350\u00b0 until brown and bubbly.
Good as a side dish with chicken. The recipe makes a large amount, so I divide it and freeze portions in plastic containers.