 |
|
Zucchini and Cheese Casserole
1 onion, finely chopped
1 green bell pepper, diced
1 clove garlic, minced
1 cup finely chopped celery
3 tablespoons butter or margarine
6 zucchini, thinly sliced
salt
pepper
1/2 teaspoon oregano
cayenne pepper
2 cups canned tomatoes, undrained and cut up
1 cup shredded Cheddar cheese
Preheat the oven to 400 degrees.
In a saucepan or skillet, cook the onion, garlic, green bell pepper,
and celery in the butter until crisp-tender. Add the zucchini,
salt, pepper, oregano, and cayenne pepper. Simmer until most of
the liquid evaporates. Pour into casserole dish. Cover and bake
for 10 minutes.
Uncover, add the tomatoes; stir, mixing well. Bake 15 minutes
longer. Sprinkle with the cheese and bake, uncovered, until cheese
melts.
|
|
Zucchini Cheese