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Ingredients
- 3 1/2 c. sliced zucchini
- 6 Tbsp. uncooked soy grits, regular or puffed
- 1 tsp. vegi salt seasoning
- 1 can tomato soup
Method
- Wash and slice zucchini; do not peel.
- Put in layers in casserole, sprinkling each layer with soy grits and a little salt. Fill casserole and top with a few grits.
- Pour in tomato soup, adding water, if necessary, to cover.
- Cover and bake in moderate oven until done, about 1 hour.
- Remove cover for last 15 minutes to brown.
- Do not have casserole too full, because grits swell. Serves 6.
