August Garden Bake
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 Monterey 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.
•••
Subscribers -- The Times would like to share readers' recipes. Recipes may be mailed to P.O. Box 25, Pea Ridge, AR, 72751; or emailed to [email protected].