Tomato-Zucchini Casserole

• 1 1/2 teaspoons chili powder
• 1 tablespoon parsley flakes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 18 teaspoon salt
• 18 teaspoon black pepper ground
• 3 cups zucchini fresh, thinly sliced
• 1 pound tomatoes fresh, sliced
• 1/4 cup bread crumbs white, fresh
• 1 tablespoon vegetable oil

1. Combine chili powder, 1 1/2 teaspooons parsley flakes, garlic and onion powders, salt and pepper in a small bowl.
2. Place half the zucchini in a lightly greased 6 cup casserole, or layer with half the tomatoes.
3. Sprinkle with half the seasoning mixture.
4. Repeat the layers.
5. Combine bread crumbs, oil and remaining parsley flakes; sprinkle over vegetables.
6. Bake, uncovered, in preheated 375F (190C).
7. oven, until vegetables are tender, about 40 minutes.

chili powder, parsley flakes, garlic, onion powder, salt, black pepper, zucchini, tomatoes, bread crumbs white, vegetable oil

Taken from recipeland.com/recipe/v/tomato-zucchini-casserole-35317 (may not work)