vegetable casserole - Easy Recipes

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

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