Ingredients:
2 tablespoons margarine or 2 tablespoons butter
1 large onions, diced
1 1/2 cups chopped celery
3 (6 inch) zucchini, cut into 1 inch slices
2 large green onions, chopped
1 (10 ounce) cans bits & pieces mushrooms, include liquid
1 large fresh tomatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated parmigiano-reggiano cheese
Directions:
In a large frying pan, melt margarine or butter.
Add diced onions and celery and saute’ over medium heat, about 5 minutes (DO NOT BURN).
Slice unpeeled zucchini and place in a large mixing bowl.
Add cooked onion/celery, green onions, mushrooms including liquid, chopped tomato, salt and pepper and mix well.
Preheat oven to 350 F degrees.
Transfer mixture to a 9″ x 13″ oven-proof casserole dish and cover with aluminum foil.
Bake in preheated 350 F oven for about 25 to 30 minutes or until vegetables are tender.
Remove foil and let sit for 5 minutes before serving.
Sprinkle each serving with parmesan cheese.
This recipe is even better when re-heated and served the second day.
Servings: 8
Time preparation: 15 min.
Time total: 45 min.