Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Zucchini Creole Casserole




Source of Recipe


Internet


List of Ingredients




At least 3 medium-to-large zucchini, quartered and sliced, leaving
skin on
1 can of tomatoes
1 can of tomato sauce
1 green pepper cut in chunks
1 medium onion
Pepper and any other spice you may care to add


Recipe



Simmer the above until vegetables have softened a bit, but not until
they are mushy.

Boil approximately 3/4 cup of macaroni and drain. Combine with
zucchini and sauce in a casserole. Top with an 8 oz. package of skim
mozzarella, sliced. Bake in moderate oven until cheese is melted and
slightly browned.

Obviously, this recipe can be adjusted to your own taste. Originally,
instead of adding macaroni, the recipe called for crepes filled with
the zucchini and sauce, topped with mozzarella, and baked
individually.