 |
|
|
|
 |
|
 |
| |
| Home -> [Casseroles, Creole & Cajun, Entrees, Kosher, Southern] -> [Dixieland casserole Recipe] |
Dixieland casserole
|
| Artist: |
_ |
Yield: |
6 |
| Categories: |
Casseroles, Creole & Cajun, Entrees, Kosher, Southern |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 1/4
| cup | Olive oil | | 3
| | Cloves garlic, minced | | 5
| | Med. zucchini sliced ? | | 1/4
| tsp | Oregano | | 1/4
| tsp | Sweet basil | | 5
| | Tomatoes | | 1/2
| cup | Seasoned bread crumbs | | 2
| tbsp | Pareve margarine, melted |
|
Procedures:
| 1 | Heat oil in skillet. | | 2 | Add garlic and zucchini, and saute for a few minutes. | | 3 | Remove from heat and set aside. | | 4 | Peel tomatoes and cut into slices. | | 5 | Place enough zucchini slices in bottom of an oiled 1 ?qt. casserole to cover bottom. | | 6 | Cover squash with tomato slices. | | 7 | Continue to layer squash and tomatoes, ending with layer of sliced tomatoes. | | 8 | Sprinkle top of last layer of tomatoes with basil, oregano, and seasoned bread crumbs mixed with margarine. | | 9 | Bake uncovered for 30 min. in 350°F. oven |
|
|
|
|
|
|
|
|
|
|
