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Categories:
onions celery green pepper water Crisco oil zucchini mushrooms bread crumbs oleo fresh tomatoes tomato sauce salt
Viewed: 32 - Published at: 5 years agoIngredients
- 2 large onions, sliced
- 2 c. diced celery
- 1 green pepper, diced
- 1/2 c. water
- 1/4 c. Crisco oil
- 8 medium zucchini, sliced 1/2-inch thick
- 1 c. sliced fresh mushrooms
- 1 c. bread crumbs
- 1 stick oleo
- 3 large fresh tomatoes, chopped
- 1 (8 oz.) can tomato sauce
- salt and pepper
Method
- In a large skillet, steam onions, celery and green pepper in 1/2 cup water until water evaporates and vegetables are soft.
- Add oil and mushrooms; saute until lightly brown.
- In a 2-quart greased baking dish, place a layer of zucchini, sauteed vegetables and bread crumbs.
- Slice half of oleo over crumbs.
- Layer tomatoes and sauce; salt and pepper to taste, then repeat layers.
- Cover with foil; bake at 400° for 30 minutes.
- Reduce heat to 350°. Bake 15 minutes longer, uncovered.
- Serves 8 to 10.
