zucchini, sliced 1/2 inch thick
franks, sliced crosswise
tomato, cut in thin wedges
1 cup cheddar cheese or 1 cup
swiss cheese, shredded
( 4 oz)
- Cook zucchini in boiling water until tender-crisp.
- In a greased 8-inch pie pan or small casserole place a layer of zucchini, then a layer of franks and a layer of tomato wedges; sprinkle with the salt, pepper and cheese and dot with the butter.
- Cover with foil and bake at 350° 20 minutes.