TOMATO AND ZUCCHINI
|Crumbs||1 Cup (16 tbs)|
|Tomato||1⁄4 Cup (4 tbs)|
|Zucchinis||1 1⁄2 Pound|
|Parmesan||1⁄4 Cup (4 tbs), grated|
|Black pepper||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
Saute sliced onions and garlic in 4 tblspn, butter until golden.
Push to one side of the pan saute the sliced zucchini for 5 minutes.
Season and add tomato soup mixed with 2 tblspns, water.
Stir well and simmer covered for 15 minutes.
Melt remaining butter in a small pan, add crumbs and cook gently until golden, then remove from heat and stir in the grated parmesan cheese.
In a shallow 2 quart casserole layer half the onion and zucchini, half the tomatoes cut into wedges and sprinkle with half the crumb-cheese mixture.
Repeat, cover and bake at 350Â°F.
for 10 minutes.
Remove cover and continue baking for another 25 minutes until the vegetables are tender.
This may be prepared ahead and kept covered in the refrigerator.