Stove Top Casserole
|Zucchini||4 Cup (64 tbs), sliced|
|Vegetable oil||3 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Ground pepper||To Taste|
|Canned spaghetti sauce||16 Ounce, heated (1 Can)|
|Mozzarella cheese||3⁄4 Pound, thinly sliced|
|Oregano||1 Teaspoon, crushed|
In large teflon skillet saute zucchini slices 1 cup at a time, in 1 tablespoon oil, with garlic.
Cook until almost tender and a little brown; drain on paper towels.
Pour off any excess oil; then layer hot zucchini in skillet, seasoning lightly with salt and pepper, and spreading each layer with Some of the hot spaghetti sauce and sliced mozzarella cheese.
Cover top layer with cheese and sprinkle with herbs.
Cover and cook very slowly until mixture is just bubbly and cheese is melted.