|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Chopped celery||1 Cup (16 tbs)|
|Vegetable oil/Olive oil||1⁄3 Cup (5.33 tbs)|
|Zucchini||2 Pound, sliced 1/2 inch thick|
|Chopped pimiento||2 Ounce (1 Jar)|
|Buttered breadcrumbs||1 Cup (16 tbs)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
Saute onion, garlic, and celery in heated oil until onion is tender.
Add zucchini, salt, and pepper; cover and simmer about 10 minutes.
Spoon into a 1 1/2-quart casserole; top with breadcrumbs and cheese.
Bake at 350° for 20 minutes or until cheese is melted and breadcrumbs are brown.