Zucchini Casserole With Bacon
|Zucchini||2 Pound, sliced in 0.25-inch rounds|
|Bacon pieces||2 Ounce, diced|
|Onions||1 , sliced|
|Garlic||1 Clove (5 gm), chopped|
|Bread slice||4 , cubed|
|Grated cheddar cheese||2 Cup (32 tbs)|
|Plum tomatoes||1 Can (10 oz) (Around 1 Pound)|
|Maggi seasoning/Lawry's seasoning||1|
|Grated parmesan cheese||1⁄4 Pound|
Place the zucchini slices in salted water and bring to boil over high heat.
Reduce heat and simmer, covered, for five minutes.
Drain and set aside.
Fry the bacon pieces until crisp.
Drain on paper towel and crumble into small pieces.
Saute the onion and garlic in the bacon fat for five minutes.
Stir in the bread cubes and saute for two or three minutes more.
Spread the bread cube mixture over the bottom of a lightly oiled gratin dish.
Cover with the Cheddar cheese.
Top with the zucchini, tomatoes and bacon.
Sprinkle with the seasonings.
Dust with Parmesan cheese.
Bake at 357 degrees for about fifteen minutes.