I was looking through an old recipe binder of mine and came across this recipe that I haven't made in a couple of decades and my mouth started watering when remembering how tasty and easy it is! It's time to share ;-)
Preheat oven to 350 degrees F.
Alternately arrange zucchini and tomato in a lightly oiled 8x8 inch baking dish. Sprinkle the onion, salt and pepper over the slices and drizzle the oil evenly over all.
Bake, uncovered, for 25 to 30 minutes, or until the zucchini is tender and Parmesan is golden brown.
By Deeli from Richland, WA
This page contains the following solutions.
Cook zucchini until tender. Saute onions in butter before mixing. Combine zucchini, onion, corn, eggs, shredded cheese, and salt and mix well.
This might even convince some anti-vegie eaters to try them!
Cut zucchini lengthwise into quarters, then cut in half crosswise. In a large nonstick skillet, cook and stir zucchini in oil over medium heat for 4 minutes.
A quick skillet dish that would be delicious with rice or pasta.
As we all know, if you grow zucchini you are likely to have an overabundance. This is a great recipe to use them up.
In a bowl combine flour, cheese, oregano, pepper and salt. Beat eggs. Add zucchini, onion and mayonnaise. Add flour mixture and mix well.
