vegetable casserole
Vegetable Casserole
13 pounds zucchini, cut into 1/4 inch slices
1/3 cup plus 3 tablespoons virgin olive oil
1 1/2 cups water
13 pounds eggplant, cut into cubes
1/4 cup Italian herb seasoning
1 gallon plus 9 cups canned peeled tomatoes, drained and chopped
6 3/4 pounds low fat ricotta cheese
3 cups grated Parmesan cheese
13 eggs, beaten
1 1/2 cups parsley, chopped
6 1/4 cups seasoned bread crumbs
Preheat oven to 350 degrees F.
Place zucchini slices in a steamer basket over boiling water. Cover saucepan and steam 2 minutes or until almost tender. Drain zucchini on paper towels.
Heat oil in a heavy nonstick skillet over medium high heat. SautThank's For Reading vegetable casserole Easy Recipes