Zucchini Appetizer
I heard this back in the mid to late 70s (on the CB radio) while driving parallely to a toll road. It was being passed from one RVer to another heading the same direction.
Late enough that although the speed limit was 55 mph, people were driving 60 mph (a mile per minute just ). This recipe is how I remembered making it afternoon I doing it when I had a glut of zucchini.
You need 2 identical pans and a wide slotted spoon for this recipe.
Zucchini Appetizer
I heard this back in the mid to late 70s (on the CB radio) while driving parallely to a toll road. It was being passed from one RVer to another heading the same direction.
Late enough that although the speed limit was 55 mph, people were driving 60 mph (a mile per minute just ). This recipe is how I remembered making it afternoon I doing it when I had a glut of zucchini.
You need 2 identical pans and a wide slotted spoon for this recipe.
Open in Cookpad AppSteps
- 1
Mix as much of the Italian seasoning as you want into the tomato sauce
- 2
Place a layer of the sauce mixture in the first pan, then a layer of zucchini slices. Alternating layers like you were making lasagna.
- 3
Stop the layers when you run out of zucchini or reach the top 1/2 inch of the pan.
- 4
Bake at 350* F. for 45 miles. Remove from the oven and using the slotted spoon transfer as much of the zucchini slices and tomato sauce as you can to the second pan. Don t worry about not getting all the zucchini and sauce, what s left is mostly water.
- 5
Cover with the mozzarella cheese and bake for 15 miles or until the cheese is melted.
- 6
Serve while hot.
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