Zucchini Italiano Recipe
Ingredients
| Zucchini | 6 Small | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Butter/Margarine | 2 Tablespoon | |
| Tomato sauce | 1 15 Ounce | |
| Dried basil | 3/4 Teaspoon, crushed | |
| Dried thyme | 1/2 Teaspoon, crushed | |
| Salt | 1/4 Teaspoon | |
| 2 hard-cooked eggs | ||
| 1 6-ounce package sliced mozzarella cheese | ||
| 6 slices bacon, crisp-cooked, drained, and crumbled | ||
Directions
In large saucepan cook zucchini, covered, in boiling salted water till crisp-tender, about 5 minutes.
Drain well.
Cook onion and green pepper in margarine till tender but not brown.
Stir in tomato sauce, basil, thyme, and salt; heat through.
Remove yolks from hard-cooked eggs; set aside.
Chop egg whites and add to tomato mixture.
In 11 x 7 1/2 x 1 1/2-inch baking dish layer the zucchini, half the tomato sauce, the cheese slices, the remaining tomato sauce, and crumbled bacon.
Bake at 350° till heated through, 15 to 20 minutes.
Sieve egg yolks and sprinkle atop.
Drain well.
Cook onion and green pepper in margarine till tender but not brown.
Stir in tomato sauce, basil, thyme, and salt; heat through.
Remove yolks from hard-cooked eggs; set aside.
Chop egg whites and add to tomato mixture.
In 11 x 7 1/2 x 1 1/2-inch baking dish layer the zucchini, half the tomato sauce, the cheese slices, the remaining tomato sauce, and crumbled bacon.
Bake at 350° till heated through, 15 to 20 minutes.
Sieve egg yolks and sprinkle atop.
Chef
