You may also like
Categories:
zucchini onion eggplant butter oregano salt celery green pepper tomatoes garlic basil Parmesan cheese
Viewed: 55 - Published at: 3 years agoIngredients
- 1 1/2 lb. zucchini squash
- 1 large onion
- 1 large eggplant
- 1/2 c. butter
- 1 Tbsp. oregano
- salt and pepper to taste
- 3 ribs celery
- 1 large green pepper
- 1 can whole tomatoes, drained
- 3 garlic cloves, minced
- 1 Tbsp. basil
- 4 Tbsp. grated Parmesan cheese
Method
- Preheat oven to 350° and grease a large shallow casserole. Slice zucchini, celery and green pepper and cube eggplant.
- Blanch in salted water, boiling water, until barely tender.
- Drain and reserve.
