A Fall Recipe from Kathy Campbell’s Kitchen
- Shredded parmesan cheese
- 1 stick butter
- 1/2 C chopped onion
- 4 C cubed zucchini
- 4 C seasoned croutons
- 1 8 oz. can tomato sauce
- 2 C shredded swiss cheese
- Saute onion in butter until translucent. Add croutons and 1 or 2 tablespoons water to moisten. Use wooden spoon to soften the crouton and water mixture. Add zucchini, tomato sauce and swiss cheese. Mix together. Season with salt and pepper.
- Grease or spray an 8” x 11” (2 quart) rectangular glass pan. Put the mixture in the pan and sprinkle with shredded parmesan cheese.
- Bake for 25-30 minutes at 350° until the zucchini is tender. This makes about 6 cups of casserole.
Optional: For some autumn zest, add a can of dried onion rings for the last 5 minutes.