Zucchini Casserole

Zucchini Casserole

4 small zucchini squash, thinly sliced (2 1/2 to 3 cups) 2 T. chopped onion 3 T. margarine or butter 2 tomatoes 1 T. grated Parmesan cheese 1 t. sugar 3/4 t. salt 1/2 t. oregano 1/8 t. garlic salt 1/8 t. pepper 4 oz. Mozzarella cheese, grated 2 T. margarine or butter Pepperidge Farm stuffing (1/2 to 3/4 cup)

Saut� zucchini and onion in margarine until limp. Place in oiled dish. Top with the 2 tomatoes which have been peeled and cut in wedges. Mix the Parmesan cheese, sugar, salt, oregano, garlic salt and pepper and sprinkle over the tomatoes. Sprinkle with grated mozzarella cheese. Top with 2 T. margarine or butter mixed with Pepperidge Farm stuffing. Bake in 350 oven for 15 to 20 minutes. Serves 4 to 6 Source: Mrs. Ronald E. Robeson Hints: Generally, vegetables that grow above the ground should be cooked uncovered. Those that grow underground should be cooked covered.

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