Zucchini Paisano

Name: Zucchini Paisano
Ingredients: 3 Tbsp. vegetable oil; 3 small zucchini, thinly sliced (about 3 c.); 2 c. sliced mushrooms; 1 (15 oz.) can tomato sauce or tomato bits in tomato puree; 3/4 tsp. dried basil, crumbled; 1/8 tsp. garlic powder; 1 (2.8 oz.) can Durkee French fried onions; 1/2 c. Ricotta cheese; 1/3 c. (about 1 1/2 oz.) grated Parmesan cheese; 1/4 c. milk; 1 egg, slightly beaten

11 ingredients

5 steps

Ingredients

3 Tbsp. vegetable oil
3 small zucchini, thinly sliced (about 3 c.)
2 c. sliced mushrooms
1 (15 oz.) can tomato sauce or tomato bits in tomato puree
3/4 tsp. dried basil, crumbled
1/8 tsp. garlic powder
1 (2.8 oz.) can Durkee French fried onions
1/2 c. Ricotta cheese
1/3 c. (about 1 1/2 oz.) grated Parmesan cheese
1/4 c. milk
1 egg, slightly beaten

Directions

1

Preheat oven to 375°.
2

In large skillet, heat oil.
3

Cook zucchini and mushrooms in oil until zucchini is tender-crisp, about 5 minutes; remove from heat.
4

Stir in tomato sauce, seasonings and 1/2 can French fried onions.
5

Pour into greased 1 1/2-quart casserole.