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Categories:
mixed vegetables Brussels cream of mushroom soup Velveeta cheese onions all-purpose garlic powder salt black pepper zucchini vegetable oil Italian-seasoned red pepper Mozzarella cheese cheese Parmesan cheese zucchini olive oil bacon onion salt garlic powder ground nutmeg cayenne bread crumbs Gruyre cheese
Viewed: 4 - Published at: 2 years agoIngredients
- 1 pkg. mixed vegetables (California)
- 1 small pkg. Brussels sprouts
- 1 can cream of mushroom soup
- 1 small pkg. Velveeta cheese
- 1 can dehydrated onions
- 1/2 c. all-purpose flour
- 3/4 tsp. garlic powder
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 4 large zucchini (about 2 lb. total), trimmed, cut lengthwise into 1/4-inch-thick slices
- 1/4 c. vegetable oil
- 2 (14.5 oz.) cans Italian-seasoned recipe-ready diced tomatoes
- 1/4 to 1/2 tsp. red pepper flakes
- 1 1/4 c. shredded Mozzarella cheese
- 1/2 c. shredded Asiago cheese
- 1/4 c. grated Parmesan cheese
- 6 large zucchini (about 3 lb.)
- 1 Tbsp. olive oil
- 4 slices bacon (about 1/4 lb.), chopped
- 1/2 tsp. onion salt
- 1/4 tsp. garlic powder
- 1/4 tsp. ground nutmeg
- 1/8 tsp. cayenne
- 1/4 c. packaged unseasoned bread crumbs
- 1 c. shredded Gruyre cheese
Method
- Heat oven to 375°. Coat a 13 x 9 x 2-inch glass baking dish with nonstick cooking spray. Cut 1/8 to 1/4-inch thick lengthwise slice from each zucchini. Chop the slices and reserve.
- Using a melon baller or small spoon and starting from cut side, scoop out most of flesh from each zucchini, leaving a shell. Chop together the flesh and add the reserved chopped slices.
- Reserve the zucchini "boats."
