Wednesday, April 29, 2009

From: Melissa Williamson

2 lg. zucchini
2-3 lg. summer squash
1 1/2 to 2 c. Italian bread crumbs
1 c. grated Parmesan cheese, or to taste
1 med. can stewed tomatoes

Peel and slice squash. Place in ungreased 9 x 12 inch pan. One layer of zucchini, sprinkle with bread crumbs and cheese. One layer of summer squash, sprinkle with bread crumbs and cheese.
Continue to layer until squash is gone. Top with remaining crumbs and cheese. Pour tomatoes on the top. Bake at 350 degrees for 30 minutes, or until squash is done. Tomatoes may be deleted, if desired, or may be used on only 1/2 of the casserole.

I added some cheddar between the layers as well and omitted the tomatoes, but would try them next time. I also added some veggie seasoning and pepper.

(I didn't peel any of the veggies)

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