2 medium zucchini, sliced
2 green bell peppers, chopped
1 red bell pepper, chopped
2 onions, chopped
4 stalks celery, chopped
1 (6 oz.) can water chestnuts,
8 oz. Monterey Jack cheese,
1 1/2 tsp. sweet basil
4 Tbsp. soy sauce
2 Tbsp. oil
1/2 c. mushrooms (optional)
1 (6 oz.) can bamboo shoots
Saute in oil; onions, peppers, celery and mushrooms
until tender. Add water chestnuts, bamboo shoots, sweet basil,
soy sauce and 1/2 of cheese. Cook for 1 to 2 minutes. Steam
sliced zucchini for about 5 minutes until tender. Layer
zucchini in greased 2 1/2 quart casserole dish, add some
mixture, layer more zucchini then more vegetable mixture, end
with mixture. Bake at 350 degrees uncovered for 25 to 30 minutes,
remove and top with cheese. Broil until cheese melts.
Note: More soy sauce can be used to taste.
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