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Zucchini Casserole with Tomatoes


2 medium zucchini, unpeeled, sliced in 1/4-inch slices
1 medium onion, thinly sliced
1 green bell pepper, sliced
1/2 red bell pepper, sliced
2 tomatoes, sliced
salt and pepper, to taste
garlic powder, to taste
basil and oregano, about 1/4 teaspoon each
6 ounces shredded Cheddar cheese


Preheat oven to 350°.

Butter a 2-quart casserole.

Arrange zucchini slices in casserole.

Top with onion slices, green and red pepper slices, tomato slices, then sprinkle with herbs.

Top with cheese.

Bake for 50 or 60 minutes.

Servings: 6

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Cooking Tips:

  • Basil, rose petals, mint, rosemary, nasturtium flowers or pods and other edible flowers are great as a garnish for your fine dining and are a pleasant alternative to parsley.
  • Finely chopped fresh herbs will produce a stronger flavor.
  • Dried herbs are almost 4 times stronger than Fresh. If you are cooking with dried herbs and your recipe calls for fresh herbs you can reduce the amount accordingly.
  • When cooking with garlic or onions, rub your hands under your stainless steel faucet with the water running to get rid of the smell. For some reason the stainless steel works it’s magic and eliminates the odour completely.
  • Never soak diced vegetables in water before preparing them or they will lose all their nutrients.
  • Run wilted lettuce under cold water, shake it dry, wrap it in paper towels and place in your refrigerator over night. The next day it will have perked right up.
  • If you plan on doing any canning you can use vinegar to clean and deodorize any old jars you want to reuse and to remove fruit stains from your hands.