Layered Zucchini Casserole
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A home-kitchen version of layered zucchini casserole, written step by step so it's easy to follow built around good pork and pantry staples.
Ingredients
- 6 strips bacon, fried and crumbled
- 5 small zucchini, sliced
- 1 eggplant, cubed
- 1 large onion, sliced
- 1 lb. fresh mushrooms, sliced
- 1 pkg. grated Swiss cheese
- 2 c. fresh tomatoes, crushed
- 2 Tbsp. flour
- 1 tsp. garlic powder
- 1 tsp. salt
- dash of pepper
- 1 tsp. basil
- slivered almonds (optional)
Method
Fry bacon and onion in skillet; remove.
Saute mushrooms next; remove.
Saute zucchini; remove.
Fry eggplant last, it takes longer.
Put all cooked vegetables back in pan and sprinkle with flour.
Stir in fresh tomato chunks, garlic, basil, salt and pepper.
In large casserole dish, layer vegetables, bacon, cheese, vegetables, bacon and cheese.
Add almonds if desired.
Bake at 400° for 20 minutes.
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