Title: Tomato-Zucchini Casserole
Categories: Casserole Vegetarian
Yield: 4 Servings
| 1 1/2 | ts | Chili powder |
| 1 | tb | Parsley flakes |
| 1/2 | ts | Garlic powder |
| 1/2 | ts | Onion powder |
| 1/8 | ts | Salt |
| 1/8 | ts | Black pepper,ground |
| 3 | c | Zucchini,thinly sliced,fresh |
| 1 | lb | Tomatoes,fresh,sliced |
| 1/4 | c | Bread crumbs,white,fresh |
| 1 | tb | Vegetable oil |
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.~