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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I've been making a version of this dish for years, but recently added a few different ingredients for added flavour. This could be a nice vegetarian dish with extra cheese on top, but I serve it as a side dish. Ingredients:
1 tablespoon olive oil |
1 cup sliced mushrooms |
1/2 cup chopped onion |
1 -2 clove crushed garlic |
1 tablespoon dried basil (or substitute fresh) |
1 (28 ounce) can diced tomatoes |
fresh ground pepper |
1 dash tabasco sauce |
1 medium zucchini, sliced |
5 stoned wheat thins crackers, broken into pieces,but not crushed (or substitute any milk flavoured crackers. you need about 3/4 c of cracker pieces) |
1/2 cup grated cheddar cheese |
Directions:
1. Heat oil in a skillet.
2. Saute the onions, mushrooms, and garlic until cooked, but not browned.
3. Add the basil and cook another minute or so.
4. Mix the onion mixture with the tomatoes, the cracker pieces, the pepper, and the tabasco sauce.
5. Layer the tomato mixture with the zucchini, beginning and ending with the tomato.
6. Top with cheese.
7. Bake at 325 degrees for 30 to 40 minutes or until bubbly and the zucchini is tender.
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