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Tomato-Zucchini Casserole

Serves: 4
Total Calories: 102

Ingredients

1 1/2 teaspoons chili powder
1 tablespoon dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon black pepper ground
3 cups zucchini thinly sliced, fresh
1 pound tomato fresh, sliced
1/4 cup bread crumbs white, fresh
1 tablespoon vegetable oil

Directions:

1. Combine chili powder, 1 1/2 teaspooons parsley flakes, garlic and onion powders, salt and pepper in a small bowl.

2. Place half the zucchini in a lightly greased 6-cup casserole, or layer with half the tomatoes.

3. Sprinkle with half the seasoning mixture.

4. Repeat the layers.

5. Combine bread crumbs, oil and remaining parsley flakes sprinkle over vegetables.

6. Bake, uncovered, in preheated 375'F. oven, until vegetables are tender, about 40 minutes.



Nutritional Facts:

Serves: 4
Total Calories: 102
Calories from Fat: 34

This Tomato-Zucchini Casserole recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.


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