Zucchini Eggplant Casserole
Zucchini Eggplant Casserole
1/2 c. oil
1 clove garlic, crushed
1 chopped onion
3-4 sm. zucchini squash
1 c. green pepper strips
1 lb. can tomatoes
1 jar tomato sauce
1 med. eggplant, diced
1 tsp. salt
1/2 tsp. oregano
1 (8 oz.) pkg. cooked macaroni shells
1 (8 oz.) pkg. mozzarella cheese, shredded
1 (4 oz.) jar Parmesan cheese
optional: garnish with fresh basil
1
Saute in hot oil until clear, the garlic and onion. Then add the zucchini the eggplant, green pepper strips, add salt and oregano; simmer until tender, then add the cooked macaroni, tomatoes and sauce, also mozzarella cheese and mix.
2
Put in baking dish and sprinkle with Parmesan cheese.
3
Bake at 350 degrees for 45 minutes.
Ingredients
1/2 c. oil
1 clove garlic, crushed
1 chopped onion
3-4 sm. zucchini squash
1 c. green pepper strips
1 lb. can tomatoes
1 jar tomato sauce
1 med. eggplant, diced
1 tsp. salt
1/2 tsp. oregano
1 (8 oz.) pkg. cooked macaroni shells
1 (8 oz.) pkg. mozzarella cheese, shredded
1 (4 oz.) jar Parmesan cheese
optional: garnish with fresh basil
Directions
1
Saute in hot oil until clear, the garlic and onion. Then add the zucchini the eggplant, green pepper strips, add salt and oregano; simmer until tender, then add the cooked macaroni, tomatoes and sauce, also mozzarella cheese and mix.
2
Put in baking dish and sprinkle with Parmesan cheese.
3
Bake at 350 degrees for 45 minutes.
Notes
