Slice zucchini thinly and place in a casserole dish. Add salt and pepper to taste. Add a can of tomatoes and mix well. Bake for 15 minutes at 350 degrees; remove from the oven and drain most of the liquid from the dish. Raise oven temp to 400 degrees. Put shredded mozzarella and Parmesan cheeses on top and place back in the oven for as long as it takes to melt and bubble.
This is a great way to use up a plentiful zucchini crop! I will also add fried mushrooms and onions when time and produce allows.
Source: A church cookbook a loooooong time ago!
By Faith from Lynden, WA
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