Zucchini Casserole

(from cokerlj’s recipe box)

I ate this at a Scout camp out…it was really good…when I fixed it, it didn’t turn out quite as good. It is my contention that some people intentionally do not give you the full or correct recipe.

Source: Scouts

Categories: Casseroles, Vegetables

Ingredients

  • 6 pounds fresh zucchini
  • 3 20 ounce cans stewed tomatoes
  • 1 pound sliced mozzarella cheese
  • 1 1/3 cup seasoned bread crumbs

Directions

  1. Preheat oven to 375 degrees.

  2. Cut the zucchini into 1/2 inch thick circles. Par boil the zucchini in simmering water for about 5-6 minutes. The zucchini is to remain firm. Drain thoroughly.

  3. In a 13×9 inch baking dish arrange a layer of zucchini, layer of stewed tomatoes, then a single layer of sliced mozzarella cheese. Repeat the layers until the zucchini is finished. End with a layer of cheese.

  4. Sprinkle with the bread crumbs and bake for 25 minutes.

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