|photo via FLOWERS.VG|
I would like to share with you one of my favorite zucchini recipes passed down to me from my mother, Tialla. The exact amounts will vary depending on the size of your zucchini and potatoes.
1 qt Spaghetti Sauce (homemade or jar)
2-3 medium to large Potatoes thinly sliced (1/8")
2-3 medium to large Zucchini sliced (1/4")
1 1/2 cups Bread Crumbs
3/4 cup Parmesan Cheese grated
1 cup Mozzarella Cheese shredded
Preheat oven to 350*F. In a separate bowl mix the bread crumbs and Parmesan cheese. In a greased 8" x 11" Pyrex casserole layer the first 5 ingredients like you would a lasagna, beginning and ending with tomato sauce. Reserving 1/2 cup of spaghetti sauce. Cover with aluminum foil and bake for 45 minutes or until you can see the sauce bubbling. Remove foil and sprinkle mozzarella cheese on top then bake until the cheese is evenly melted on top, approximately 15 minutes. When done let cool about 15 minutes before cutting and serving. Serve heated reserved tomato sauce on the side.