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Christmas colors -- red and green. Extra easy, extra good!
2 small zucchini with peel, sliced
Boiling water, to cover
2 x 14 oz. canned stewed tomatoes
1 tbsp. onion flakes
1/2 tsp. granulated sugar
1/8 tsp. salt
Pepper, light sprinkle
4 drops hot pepper sauce
1/2 cup dry bread crumbs
1/2 cup butter or hard margarine
1 1/4 cups fresh bread crumbs
Serves 6 to 8
Combine zucchini and boiling water in large saucepan.
Bring to a boil.
Boil 1 minute.
Drain.
Combine next 7 ingredients in bowl.
Melt butter in saucepan.
Stir in bread crumbs.
Cover bottom of 2 quart greased casserole with 1/2 crumb mixture.
Add layer of 1/2 zucchini, layer of 1/2 tomato mixture then remaining 1/2 zucchini and 1/2 tomato mixture.
Top with second 1/2 crumbs.
Bake, uncovered, in 350F oven until hot and browned.
2 small zucchini with peel, sliced
Boiling water, to cover
2 x 14 oz. canned stewed tomatoes
1 tbsp. onion flakes
1/2 tsp. granulated sugar
1/8 tsp. salt
Pepper, light sprinkle
4 drops hot pepper sauce
1/2 cup dry bread crumbs
1/2 cup butter or hard margarine
1 1/4 cups fresh bread crumbs
Serves 6 to 8
Combine zucchini and boiling water in large saucepan.
Bring to a boil.
Boil 1 minute.
Drain.
Combine next 7 ingredients in bowl.
Melt butter in saucepan.
Stir in bread crumbs.
Cover bottom of 2 quart greased casserole with 1/2 crumb mixture.
Add layer of 1/2 zucchini, layer of 1/2 tomato mixture then remaining 1/2 zucchini and 1/2 tomato mixture.
Top with second 1/2 crumbs.
Bake, uncovered, in 350F oven until hot and browned.
