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GARDEN VEGETABLE CASSEROLE 1 c. slivered almonds 1 lb. zucchini squash, sliced 1 large onion, cut into wedges (optional) 2 c. diced fresh tomatoes or 1 can (1 lb.) drained tomatoes 1 tsp. basil 1 pkg. (6 oz.) sliced Swiss cheese 1/4 lb. bacon, cut into 1-inch lengths 1 lb. eggplant, diced 1 Tbsp. flour 1 tsp. minced garlic 1 1/2 tsp. salt 1/4 tsp. pepper Saute almonds with bacon in 10 to 12-inch skillet. When almonds are lightly roasted and bacon crisp, remove from skillet with slotted spoon. Add zucchini, eggplant and onion to skillet. Cover and cook over medium-low heat for 15 min- utes, shaking pan and stirring often to prevent sticking. Mix in flour, then add tomatoes, breaking them up with spoon into chunks. Stir in garlic, salt, pepper and basil. Layer vegeta- ble mixture, almonds, bacon and cheese slices in 2 quart baking dish, ending with bacon and almonds in a ring on the top. To serve right away, bake uncovered in a preheated 400 degrees oven for 12 to 15 minutes or until bubbly. To serve later, cover and refrigerate. To heat, uncover and bake in a preheat- ed 400 degrees oven for 30 to 35 minutes. Makes 6 servings. Note: If you do not wish to use bacon, use 3 table- spoons vegetable oil instead. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |