Zucchini Tomato Casserole

This is an addictive zucchini casserole even for vegetable haters! Recipe from Give Recipe and serves 4.

Ingredients

• 3 large zucchini, (1 pound) thinly sliced (use a mandolin)

• 3 large tomatoes, pureed - makes 2 cups (if you can’t find flavorful tomatoes, add a tablespoon of tomato paste)

• 6 cloves garlic, mashed

• ¼ cup chopped parsley

• ½ cup chopped green onions

• 1 lemon, squeezed

• 1 tablespoon apple cider vinegar

• 3 tablespoons olive oil

• 2 teaspoons salt

• 1 teaspoon black pepper

• 1 teaspoon chili powder, Mexican or another type

Instructions

1. Preheat oven to 350F.

2. Mix pureed tomato, garlic, parsley, green onions, lemon juice, vinegar, olive oil and spices in a medium bowl.

3. Put zucchini slices in a large bowl and pour the pureed tomato mixture over them. Stir well using your hand so that each zucchini slice is coated with the red sauce.

4. Transfer them in a large baking dish so that the layer is not very thick. (Make sure 4-5 slices of zucchini overlap in the baking dish, not more than this. So make sure your baking pan is not too small for all the slices.) Bake for about 45 minutes or until the top gets golden. Serve hot or cold. Enjoy!

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