Italian Zucchini Recipe
Ingredients
| Zucchini | 2 Pound, sliced | |
| 1 onion, chopped fine | ||
| Oil | 1 Tablespoon | |
| Tomato Paste | 1 Can (10oz) | |
| Tomato juice | 3/4 Cup (16 tbs) | |
| Bread slice | 4 , cubed | |
| Garlic | 1 Clove (5gm), crushed | |
| Bread crumbs | 1/4 Cup (16 tbs), buttered | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
Directions
Cook squash in boiling, salted water until just tender; drain.
Saute onion and garlic in oil until tender; add tomato paste and tomato juice.
Place half the squash in lightly buttered casserole; add half the bread cubes.
Add half the tomato mixture; repeat layers.
Cover with buttered crumbs and cheese.
Bake at 350 degrees for 30 minutes.
Saute onion and garlic in oil until tender; add tomato paste and tomato juice.
Place half the squash in lightly buttered casserole; add half the bread cubes.
Add half the tomato mixture; repeat layers.
Cover with buttered crumbs and cheese.
Bake at 350 degrees for 30 minutes.
Chef
