Layered Zucchini Casserole

• 6 strips bacon, fried and crumbled
• 5 small zucchini, sliced
• 1 eggplant, cubed
• 1 large onion, sliced
• 1 lb. fresh mushrooms, sliced
• 1 pkg. grated Swiss cheese
• 2 c. fresh tomatoes, crushed
• 2 Tbsp. flour
• 1 tsp. garlic powder
• 1 tsp. salt
• dash of pepper
• 1 tsp. basil
• slivered almonds (optional)

1. Fry bacon and onion in skillet; remove.
2. Saute mushrooms next; remove.
3. Saute zucchini; remove.
4. Fry eggplant last, it takes longer.
5. Put all cooked vegetables back in pan and sprinkle with flour.
6. Stir in fresh tomato chunks, garlic, basil, salt and pepper.
7. In large casserole dish, layer vegetables, bacon, cheese, vegetables, bacon and cheese.
8. Add almonds if desired.
9. Bake at 400u0b0 for 20 minutes.

bacon, zucchini, eggplant, onion, fresh mushrooms, swiss cheese, fresh tomatoes, flour, garlic powder, salt, pepper, basil, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=366898 (may not work)