Zucchini Casserole

Name: Zucchini Casserole
Ingredients: 4 zucchini (sliced a 1/4 inch thick); 4 firm tomatoes (slice a 1/4 inch thick); 2 Spanish onions (slice a 1/4 inch thick); 4 green sweet peppers (slice a 1/4 inch thick); 8 cups of shredded mozzarella cheese (Non-Fat); 6 cups of cubed rye bread; 2 cups unsalted butter; 1 teaspoon of crushed peppercorn

8 ingredients

13 steps

Ingredients

4 zucchini (sliced a 1/4 inch thick)
4 firm tomatoes (slice a 1/4 inch thick)
2 Spanish onions (slice a 1/4 inch thick)
4 green sweet peppers (slice a 1/4 inch thick)
8 cups of shredded mozzarella cheese (Non-Fat)
6 cups of cubed rye bread
2 cups unsalted butter
1 teaspoon of crushed peppercorn

Directions

1

Preheat oven to 325 Degrees.
2

Mix the peppercorns in with the butter.
3

Melt the butter mix well with the Rye bread.
4

Use a large casserole dish 9x18.
5

Takes 30 minutes or when the vegetables are tender, varies with individual oven.
6

Layer Zucchini, tomatoe, onion, green pepper, cubed rye bread and layer with mozzarella chees.
7

Carry on with the next layer of ingredients,ending with mozzarella cheese on the top.
8

Melt unsalted butter mix well with the rye bread.
9

Mix the peppercorns in with the butter.
10

Use a large casserole dish 9x18.
11

Takes 30 minutes or when the vegetables are tender, varies with individual oven.
12

Layer Zucchini, tomatoe, onion, green pepper, cubed rye bread and layer with mozzarella chees.
13

Carry on with the next layer of ingredients,ending with mozzarella cheese on the top.