Mom's Zucchini Casserole

Serves: 7
Total Calories: 190


2 eggs
1 cup seasoned dry bread crumbs
1/2 teaspoon garlic powder
1/4 teaspoon celery salt
2 tablespoons grated Parmesan cheese
2 zucchini, sliced
2 tomatoes, sliced
1 garlic powder and dried oregano to taste
1/2 pound sliced mozzarella cheese


Lightly beat eggs in a shallow dish; set aside. In a second dish, mix bread crumbs with garlic powder, celery salt and Parmesan cheese. Dip zucchini slices into egg, then into crumb mixture. Arrange zucchini on a greased baking sheet. Bake at 350 degrees for 10 to 15 minutes, until golden; turn over and bake an additional 10 to 15 minutes. Layer half of zucchini in a greased 13"x9" baking pan; top with half of tomatoes, garlic powder and oregano to taste and half the mozzarella. Repeat layers, ending with mozzarella. Bake, uncovered, at 350 degrees for 15 to 20 minutes, or until heated through.

Tip: Use Mom's vintage baking dishes from the 1950's to serve up casseroles with sweet memories. If you don't have any of hers, keep an eye open at tag sales and thrift stores…you may find the very same kind of dishes she used!

Nutritional Facts:

Serves: 7
Total Calories: 190
Calories from Fat: 80

This Mom's Zucchini Casserole recipe is from the Comfort Foods Cookbook. Download this Cookbook today.

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