Post by bee on Mar 11, 2007 10:09:06 GMT -5
Jo Wolf's Zucchini and Tomato Bake
4 medium zucchini, sliced
1/2 tsp soy sauce
1/4 tsp salt
1/4 tsp garlic salt
1/4 tsp pepper
2 medium tomatoes, cut into wedges (1/8ths)
1 medium onion, sliced
1 1/2 C (6 oz) shredded Cheddar cheese
1 TBS butter
Place zucchini in a 2 1/2 Qt casserole. Sprinkle with 1/2 each of soy sauce, salt, garlic salt, and pepper. Layer tomatoes, then onion over zucchini; sprinkle with remaining seasonings. Top with cheese and dot with butter. Cover and bake at 350° F for 40 minutes.
Yield 8-10 servings.
NOTE: I overlapped zucchini slices in a spiral on the bottom of the casserole, then did the same with the tomatoes, going the opposite direction, but not overlapping, then the onion slices. I guess I had too much free time, considering that it's covered up by the cheese... I also quickly mixed the seasonings, half at a time, and finger-sprinkled over the contents...
4 medium zucchini, sliced
1/2 tsp soy sauce
1/4 tsp salt
1/4 tsp garlic salt
1/4 tsp pepper
2 medium tomatoes, cut into wedges (1/8ths)
1 medium onion, sliced
1 1/2 C (6 oz) shredded Cheddar cheese
1 TBS butter
Place zucchini in a 2 1/2 Qt casserole. Sprinkle with 1/2 each of soy sauce, salt, garlic salt, and pepper. Layer tomatoes, then onion over zucchini; sprinkle with remaining seasonings. Top with cheese and dot with butter. Cover and bake at 350° F for 40 minutes.
Yield 8-10 servings.
NOTE: I overlapped zucchini slices in a spiral on the bottom of the casserole, then did the same with the tomatoes, going the opposite direction, but not overlapping, then the onion slices. I guess I had too much free time, considering that it's covered up by the cheese... I also quickly mixed the seasonings, half at a time, and finger-sprinkled over the contents...
