| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Casseroles |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Dry bread crumbs |
| 1 1/2 |
c |
Imported romano cheese; grated (up to 1-3/4) |
| 1/2 |
ts |
Basil |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Parsley flakes |
| 1/4 |
ts |
Crushed rosemary |
| 1 |
|
Clove gatlic; crushed |
| 1 |
tb |
Diced green peppers |
|
|
Unpeeled zucchini |
|
|
Potatoes |
|
|
Salt and pepper to taste |
| 15 |
oz |
Canned tomato sauce |
|
|
Pepperoni (optional) |
|
|
Italian sausage (optional) |
INSTRUCTIONS
In bowl, combine bread ctumbs, cheese and seasonings. Thinly slice enough
unpeeled zucchini and peeled potatoes to fill 1 1/2 qt casserole(best to
use a larger one and not make it as thick, so it cooks through better),
using about 3 or 4xs as much zucchini as potato. Put a layer of potatoe on
bottom of casserole, then layer of zucchini; salt and pepper to taste.
Cover generously with crumb mixture, put the green peppers in next, then
pour about 1/3 of tomatoe sauce over it. Repeat potatoes, zucchini, crumbs;
use remainder of tomatoe sauce. If desired, you may dice pepperoni and put
some in the middle of casserole, the put the rest on top after it has been
in the oven about 45 min. Or, other meat such as Italian sausage (we like
the hot variety best) may be used. Bake in 350F oven about 1 1/2 hours, or
until potatoes and zucchini are fork tender. Seasonings may be varied
according to personal preference as well. busted by sooz
Posted to recipelu-digest Volume 01 Number 174 by James and Susan Kirkland
<kirkland@gj.net> on Oct 28, 1997
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”