Fiesta Zucchini Tomato Casserole
|Water||1 1⁄2 Quart|
|Dry onion soup mix||5 1⁄2 Ounce (Two Packets)|
|Enriched spaghetti||4 Ounce, broken|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Coarsely chopped onion||2⁄3 Cup (10.67 tbs)|
|Green pepper strips||1 Cup (16 tbs)|
|Zucchini||3⁄4 Pound, washed, ends trimmed, cut in about 1/2-inch slices (About 3 Pieces)|
|Tomatoes||4 Medium, peeled and cut into wedges|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Seasoned salt||1 Teaspoon|
|Ground black pepper||1⁄8 Teaspoon|
|Shredded swiss cheese||2⁄3 Cup (10.67 tbs)|
1. Bring water to boiling in asaucepot. Add onion soup mix and spaghetti to the boiling water. Partially cover and boil gently about 10 minutes, or until spaghetti is tender. Drain and set spaghetti mixture aside; reserve liquid.
2. Heat butter in a large heavy skillet. Add onion and green pepper and cook about 3 minutes, or until tender. Add zucchini; cover and cook 5 minutes. Stir in tomatoes, parsley, seasoned salt, and pepper. Cover and cook about 2 minutes, or just until heated.
3. Turn contents of skillet into a 2-quart casserole. Add drained spaghetti and toss gently to mix. Sprinkle cheese over top. If necessary to reheat mixture, set in a 350°F oven until thoroughly heated before placing under broiler.
4. Set under broiler with top about 5 inches from heat until cheese is melted and lightly browned.
The strained soup may be stored for future use as broth or for cooking vegetables, preparing gravy or sauce, as desired.