Layered Veggie Casserole With Crushed Pork Rinds

• 1 cup Pork Rinds, Crushed And Divided
• 1 Medium Zucchini, Sliced Into Thin Rounds
• 1 Large Onion, Thinly Sliced
• 2 Medium Tomatoes, Sliced
• 2 cups Fresh Spinach Leaves
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 2 Tablespoons Parmesan Cheese, Grated
• 1/2 teaspoons Basil
• 1/2 teaspoons Oregano

1. Heat oven to 350 F.
2. Put half of the crushed pork rinds into the bottom of a well greased 2.75 quart casserole dish. Arrange your layers with half each of the following: zucchini, onions, tomatoes and spinach. Sprinkle with half of the salt and pepper. Now repeat the process with the remaining zucchini, onions, spinach and tomatoes. Sprinkle with remaining salt and pepper. I switched the second layer around a bit ending with the tomatoes. Sprinkle top with the Parmesan cheese, the rest of the crushed pork rinds, basil and oregano.
3. Baked, uncovered, for one hour.

pork, zucchini, onion, tomatoes, fresh spinach leaves, salt, pepper, parmesan cheese, basil, oregano

Taken from tastykitchen.com/recipes/sidedishes/layered-veggie-casserole-with-crushed-pork-rinds/ (may not work)