Dixieland Casserole
Yield
1 casserolePrep
30 minCook
30 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
|
|
| 3 | Cloves |
garlic
minced |
*
|
| 5 |
zucchini
xliced 1/4 inch |
*
|
|
| ¼ | teaspoon |
oregano
|
|
| ¼ | teaspoon |
basil
sweet |
*
|
| 5 | each |
tomatoes
|
|
| ½ | cup |
seasoned dry bread crumbs
|
|
| 2 | tablespoons |
margarine
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
|
|
| 3 | Cloves |
garlic
minced |
*
|
| 5 |
zucchini
xliced 1/4 inch |
*
|
|
| 1.3 | ml |
oregano
|
|
| 1.3 | ml |
basil
sweet |
*
|
| 5 | each |
tomatoes
|
|
| 118 | ml |
seasoned dry bread crumbs
|
|
| 3E+1 | ml |
margarine
melted |
|
Directions
Heat oil in skillet.
Add garlic and zucchini, and sauté for a few minutes.
Remove from heat and set aside.
Peel tomatoes and cut into slices.
Place enough zucchini slices in bottom of an oiled 1½ qt. casserole to cover bottom.
Cover squash with tomato slices.
Continue to layer squash and tomatoes, ending with layer of sliced tomatoes.
Sprinkle top of last layer of tomatoes with basil, oregano, and seasoned bread crumbs mixed with margarine.
Bake uncovered for 30 min. in 350℉ (180℃). oven.
