Prep 20 mins
Cook 1 hr
This recipe is a great way to use up some of the endless zucchini from our garden. My mother gave me the recipe, and I altered it to make it lower fat.
- Alternate vegetables in a greased 13X9 baking dish 2 times. Sprinkle with cheese, and then bread crumbs. Drizzle with margarine and then add seasonings on top. Bake, covered at 350 for 45 minutes, then 15 minutes uncovered.
It was a real hit at my house!! But I cut everything into pieces, and added canned mushrooms with the juice, and I Baked it at 375. I was glad for the review before, so i made it with her problems in mind. Thanks for the great meal, it was wonderful over noodles and with chicken. (don't add chicken into it it dries it out too much)
I'm sorry for the low stars, Julielenore, but this just did not work for me. I did everything you said, except added mushrooms as a layer, and it was just a raw veggie mess with no flavor, and a burnt bread topping.