|
|
ZUCCHINI CASSEROLE (Serves 6) 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, sliced 8 oz. Monterey Jack cheese, grated 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. 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. |