Italian Zucchini Recipe
Ingredients
| Onion | 1 Medium, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Celery | 1 Cup (16 tbs), chopped | |
| 1/3 cup olive or vegetable oil | ||
| 2 pounds zucchini, sliced 1/2 inch thick | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 (2-ounce) jar chopped pimiento | ||
| Breadcrumbs | 1 Cup (16 tbs), buttered | |
| Shredded Cheddar cheese | 1/2 Cup (16 tbs) | |
Directions
Saute onion, garlic, and celery in heated oil until onion is tender.
Add zucchini, salt, and pepper; cover and simmer about 10 minutes.
Add pimiento.
Spoon into a 1 1/2-quart casserole; top with breadcrumbs and cheese.
Bake at 350° for 20 minutes or until cheese is melted and breadcrumbs are brown.
Add zucchini, salt, and pepper; cover and simmer about 10 minutes.
Add pimiento.
Spoon into a 1 1/2-quart casserole; top with breadcrumbs and cheese.
Bake at 350° for 20 minutes or until cheese is melted and breadcrumbs are brown.
Chef
