Zucchini Casserole Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Onion | 1 Large, diced | |
| Celery | 1 1/2 Cup (16 tbs), chopped | |
| Zucchini | 1 Inch | |
| Green onion | 1 | |
| Mushrooms with liquid - 1 tin | ||
| Tomatoes | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | 1 To taste | |
Directions
GETTING READY
1. Preheat oven to 350° F.
MAKING
2. In large frying pan, fry onions and celery with margarine over very low heat; do not brown.
3. Stir in rest of the ingredients.
FINALISING
4. In a casserole, transfer the mixture, cover and bake for 20-30 minutes until vegetables are just tender.
5. Uncover and heat for another 5 minutes for the liquids to get absorbed.
SERVING
6. Serve hot or refrigerate and reheat before serving.
1. Preheat oven to 350° F.
MAKING
2. In large frying pan, fry onions and celery with margarine over very low heat; do not brown.
3. Stir in rest of the ingredients.
FINALISING
4. In a casserole, transfer the mixture, cover and bake for 20-30 minutes until vegetables are just tender.
5. Uncover and heat for another 5 minutes for the liquids to get absorbed.
SERVING
6. Serve hot or refrigerate and reheat before serving.
Chef
