Baked Italian Zuchinni

Title: Baked Italian Zuchinni
Categories: Vegetables
Yield: 4 Servings

2 MEDIUM ZUCCHINI SLICED 1/2″
1 MEDIUM ONION, SLICED
1 ts OREGANO
1 TOMATO, SLICED (OPTIONAL)
1/2 ts DRIED BASIL
1 ds SALT
1 ds PEPPER
2 c TOMATO SAUCE
1 c CUBED BREAD, BUTTERED *
1/2 c GRATED PARMESAN CHEESE

* USE 1/2 CUP BREAD CRUMBS INSTEAD OF CUBED BREAD *
~——————————————————————- *
LAYER IN A ONE QUART BAKING DISH, ZUCCHINI, ONION AND TOMATO, IF DESIRED
SEASONNING EACH LAYER WITH OREGANO, PEPPER, BASIL AND SALT. POUR TOMATO
SAUCE TO BARELY COVER VEGETABLES. COVER AND BAKE AT 350 DEG F. FOR 45
MINUTES. UNCOVER AND TOP WITH BREAD CUBES OR CRUMBS AND GRATED CHEESE. BAKE
UNCOVERED FOR 10 MINUTES.
Posted to MM-Recipes Digest by scotlyn@juno.com (Daniel S Johnson) on Mar
22, 1998