|Fresh tomatoes/1.5 cups canned tomatoes, drained||4 Large, peeled and quartered|
|Salad oil||1 Tablespoon|
|Green onions||3 , cut into pieces|
|Garlic||1 Clove (5 gm)|
|Zucchini||2 Pound, sliced thin (Not Peeled)|
Heat oven to 400Â°.
Grease a 2 quart casserole.
Blender crumb bread, set aside.
Put tomatoes, oil, onions and seasonings into Osterizer container, cover and CYCLE/ CHOP.
Put the zucchini into the casserole and pour blended mixture and half the crumbs over it, mixing well.
Top with remaining crumbs.
Bake uncovered about 50 minutes, until zucchini is tender.