Zucchini Layered Casserole
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1 can (15 ounces) stewed tomatoes with Italian herbs, drained and chopped
1 can (6 ounces) tomato paste, basil added
2 tablespoons butter
1 tablespoon onion, finely chopped
3 cups zucchini, washed, sliced into 1/2-inch pieces. (If large, zucchini, slice in half long way and remove seed core)
1 teaspoon celery salt
1 teaspoon sugar
1 teaspoon garlic salt or 1 clove garlic finely chopped and mashed
1 1/3 cups grated mozzarella cheese
1 cup Italian bread crumbs
Preheat oven to 400 degrees. Spray a 9x13-inch casserole dish with cooking spray.
Mix together the tomatoes and tomato paste in a small bowl.
In a frying pan, add butter, onion, zucchini, celery salt, sugar and garlic salt. Saute 5 minutes or until tender.
Layer half of the zucchini mixture in casserole dish. Cover with half of the tomato mix and sprinkle with 2/3 cup grated mozzarella over it. Repeat the layers one more time. Top with bread crumbs.
Bake 30 minutes at 400 degrees or until heated through and bubbly.
Brenda Fikes, Illinois City