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FROM EMMA’S KITCHEN CUPBOARD 

ZUCCHINI CASSEROLE
(Serves 6-8)

3 medium zucchini, cut up
2 medium onions, chopped
2 cups cooked rice
2 tablespoons butter or margarine
1 teaspoon garlic
1 teaspoon oregano
1 teaspoon Italian seasoning
2 cups grated mozzarella cheese
1 can (15 ounces) crushed or stewed tomatoes

1.     Sauté zucchini and onions in butter until tender.

2.    Mix tomatoes and spices.

3.    Spoon half of rice in 2 quart casserole dish and top with zucchini mixture, then tomatoes, and then cheese.  Repeat again, ending with cheese.

4.    Cook for 25 minutes in a 350 degree oven.