Recipe of the Month: PARMESAN ZUCCHINI, TOMATOES AND ONIONS
3 med. zucchini, sliced 1/4 inch
1 lg. onion, sliced thin
3 lg. tomatoes, sliced
1/2 tsp. salt
2 tsp. basil
1 c. grated Parmesan cheese
5 tbsp. butter
Directions: Combine cheese, basil and salt. In buttered 2-quart casserole, alternate layers beginning with zucchini, onion, tomato, cheese mixture. Continue until all ingredients are used, always ending with cheese. Dot with butter. Bake uncovered at 375 degrees for 45 minutes.
3 med. zucchini, sliced 1/4 inch
1 lg. onion, sliced thin
3 lg. tomatoes, sliced
1/2 tsp. salt
2 tsp. basil
1 c. grated Parmesan cheese
5 tbsp. butter
Directions: Combine cheese, basil and salt. In buttered 2-quart casserole, alternate layers beginning with zucchini, onion, tomato, cheese mixture. Continue until all ingredients are used, always ending with cheese. Dot with butter. Bake uncovered at 375 degrees for 45 minutes.
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