Vegetable Casserole Place zucchini slices in a steamer basket over boiling water. Cover saucepan and steam 2 minutes or until almost tender. Drain zucchini on paper towels. Heat oil in a heavy nonstick skillet over medium
high heat. Saut� eggplant 2 minutes, stirring occasionally. Add
water, cover skillet and cook 3-4 minutes until almost tender. Stir
in herbs, tomato and salt and pepper to taste. Cover and simmer 5
minutes. Arrange half the zucchini slices in the bottom of a shallow oiled baking pan. Top with a layer of half the cheese mixture. Add a layer of half the eggplant mixture over zucchini. Repeat with remaining zucchini, cheese and eggplant. Sprinkle with bread crumbs and bake 35 minutes Serves 50. |
Razzle Dazzle Recipes
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