mom's zucchini casserole
(2 ratings)
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Growing up on a farm, we always had a huge garden with a variety of vegetables. My mom always came up wonderful meals using the things we grew. My favorite by far is her Zucchini casserole. The best thing about this recipe, is you can change it up by adding italian sausage in the layering and add it to the top of a Baboli pizza crust. Absoulutley amazing. I will post a picture as soon as I make my next batch.
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(2 ratings)
yield
6 to 8
prep time
30 Min
cook time
30 Min
Ingredients For mom's zucchini casserole
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1/2 stickbutter or margarine
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1 lgzucchini
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1 lgonion
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2 smcans of mushroom slices
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1 lgtomato
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1 citalian bread crumbs
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1 tspsalt
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1 tsppepper
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1 tsporagano
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1 pkg16 0z. shredded mozerella cheese
How To Make mom's zucchini casserole
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1Melt butter is a big skillet. Add sliced zucchini, sliced onions, and mushrooms. Saute untill soft.
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2Butter a 2 quart casserole dish and add 1/2 of the zucchini mixture, salt, pepper,oragano and sliced tomatoes. Sprinkle cheese on top of tomatoes, followed by italian bread crumbs. Repeat the layers in the same order. Bake at 350 for about 30 minutes or until the bread crumbs start to turn brown. You can also layer cooked italian sausage to give it a tasty twist. Great on top of a Boboli pizza crust!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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