Recipes

August Garden Bake

Recipe from the Country Kitchen Column

The TIMES

Aug.28, 1997

1 c. seasoned or plain bread crumbs

2-3 medium zucchini

2 medium cucumbers (peel, if store bought)

1 large onion

1-1 1/2 c. shredded cheese, half cheddar & half Monterrey Jack is good

1/2 tsp. or more of Italian seasoning

Preheat oven to 350 degrees.

In a shallow, greased casserole sprinkle some of the crumbs. Slice vegetables thinly onto crumbs; sprinkle lightly with more crumbs and dot with butter; add a layer of cheese; continue layering, ending with a final layer of crumbs and cheese.

Bake about 1 hour. Let stand for about 10 minutes before serving.

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