1 1/2 cup Dry bread crumbs
1 1/2 cup Imported romano cheese, grated (up to 1-3/4)
1/2 tsp Basil
1/2 tsp Oregano
1/2 tsp Parsley flakes
1/4 tsp Crushed rosemary
1 Clove gatlic, crushed
1 tbsp Diced green peppers
Unpeeled zucchini
Potatoes
Salt and pepper to taste
15 oz Canned tomato sauce
Pepperoni (optional)
Italian sausage (optional)
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In bowl, combine bread ctumbs, cheese and seasonings. Thinly slice enough unpeeled zucchini and peeled potatoes to fill 1 1/2 qt casserole(best to use a larger one and not make it as thick, so it cooks through better), using about 3 or 4xs as much zucchini as potato. Put a layer of potatoe on bottom of casserole, then layer of zucchini; salt and pepper to taste. Cover generously with crumb mixture, put the green peppers in next, then pour about 1/3 of tomatoe sauce over it. Repeat potatoes, zucchini, crumbs; use remainder of tomatoe sauce. If desired, you may dice pepperoni and put some in the middle of casserole, the put the rest on top after it has been in the oven about 45 min. Or, other meat such as Italian sausage (we like the hot variety best) may be used. Bake in 350F oven about 1 1/2 hours, or until potatoes and zucchini are fork tender. Seasonings may be varied according to personal preference as well. busted by sooz Posted to recipelu-digest Volume 01 Number 174 by James and Susan Kirkland <kirkland@gj.net> on Oct 28, 1997
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