[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Zucchini Casserole[/title][fusion_text]Week of August 11th to August 15th, 2008
ZUCCHINI CASSEROLE (Thanks to Party Line Listener, Carol Bartkowitz)
1 lb. Bacon, cut in 1 inch pieces, fried and drained 1 Onion, diced
6 Tomatoes, sliced or one 16oz. Stewed Tomatoes 1/8 Tsp. Pepper
1/2 Cups Uncooked White Rice Salt to taste
6 Cups Zucchini, peeled and sliced
8 Slices Velveeta or American Cheese, sliced
Put half of the zucchini in a covered baking dish. Top with half the tomatoes, onion, rice, bacon and cheese. Season with salt and pepper. Repeat layers. Bake covered at 350 degrees for 1 hour and 15 minutes or until zucchini is tender. If you use fresh tomatoes, add 1/4 cup water. For a little note of humor, “There is no sugar in this recipe”!
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