Friday, August 6, 2010

Potato Tomato Zucchini Casserole

By: Jennie Jussaume

In greased casserole dish, place one layer sliced and peeled raw potato, one layer onion, one layer sliced unpeeled zucchini squash and one layer fresh tomatoes ~sprinkling each layer with salt and pepper. Bake uncovered for 1 ½ hours at 350 degrees or until tender. If ingredients are dry when halfway done, add ½ cup of water. Halfway through, sprinkle top with Parmesan cheese.

**I personally don’t like to overcook the tomatoes, so instead of putting them on at the beginning, I add them halfway through, and then sprinkle the top with Parmesan cheese. (I’ve also done this casserole with bread crumbs as well.)

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