Tomato-Zucchini Casserole

Recipe Ingredients

1 1/2 teaspoons	7.5ml	Chili powder
1 tablespoon	15ml	Parsley flakes
1/2 teaspoon	2.5ml	Garlic powder
1/2 teaspoon	2.5ml	Onion powder
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Black pepper - ground
3 cups	711ml	Zucchini - thinly sliced, fresh
1 lb	454g / 16oz	Tomatoes - fresh, sliced
1/4 cup	36g / 1.3oz	Bread crumbs - white, fresh
1 tablespoon	15ml	Vegetable oil

Recipe Instructions

1. Combine chili powder, 1 1/2 teaspoons parsley flakes, garlic and onion powders, salt and pepper in a small bowl.

2. Place half the zucchini in a lightly greased 6-cup casserole, or layer with half the tomatoes.

3. Sprinkle with half the seasoning mixture.

4. Repeat the layers.

5. Combine bread crumbs, oil and remaining parsley flakes; sprinkle over vegetables.

6. Bake, uncovered, in preheated 375F. oven, until vegetables are tender, about 40 minutes.

Source:
Jean Hopkins-Mom

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