Vegetarian Casserole

Name: Vegetarian Casserole
Ingredients: 2 tsp. olive or vegetable oil; 1/4 c. diced onion; 1 medium garlic clove, minced; 2 c. thinly sliced zucchini; 1 c. canned crushed tomatoes; 4 oz. drained, canned small red kidney beans; 1/4 tsp. oregano leaves; 1/8 tsp. each: salt and pepper; 2 oz. Provolone cheese, shredded (or use Swiss cheese)

9 ingredients

7 steps

Ingredients

2 tsp. olive or vegetable oil
1/4 c. diced onion
1 medium garlic clove, minced
2 c. thinly sliced zucchini
1 c. canned crushed tomatoes
4 oz. drained, canned small red kidney beans
1/4 tsp. oregano leaves
1/8 tsp. each: salt and pepper
2 oz. Provolone cheese, shredded (or use Swiss cheese)

Directions

1

Preheat oven to 350°.
2

In a 10-inch skillet, heat oil; add onion and garlic.
3

Saute until onion is softened.
4

Add zucchini and cook, stirring constantly, until tender-crisp, about 3 minutes.
5

Stir in tomatoes, beans and seasonings; bring to a boil. Transfer bean mixture to shallow 1-quart flameproof casserole; sprinkle with cheese and bake until thoroughly heated, 20 to 25 minutes.
6

Place under broiler until cheese is browned.
7

Serves 2.