| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Casseroles, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
ts |
Chili powder |
| 1 |
tb |
Parsley flakes |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
Onion powder |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Black pepper,ground |
| 3 |
c |
Zucchini,thinly sliced,fresh |
| 1 |
lb |
Tomatoes,fresh,sliced |
| 1/4 |
c |
Bread crumbs,white,fresh |
| 1 |
tb |
Vegetable oil |
INSTRUCTIONS
1. Combine chili powder, 1 1/2 teaspooons parsley flakes, garlic and onion
powders, salt and pepper in a small bowl.~ 2. Place half the zucchini in a
lightly greased 6-cup casserole, or layer with half the tomatoes.~ 3.
Sprinkle with half the seasoning mixture.~ 4. Repeat the layers.~ 5.
Combine bread crumbs, oil and remaining parsley flakes; sprinkle over
vegetables.~ 6. Bake, uncovered, in preheated 375'F. oven, until vegetables
are tender, about 40 minutes.~
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