Tomato-Zucchini Casserole Recipe

• 1 1/2 teaspoons chili powder
• 1 tablespoon parsley flakes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/8 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 3 cups zucchini, finely sliced
• 1 pound fresh tomatoes, sliced
• 1/4 cup unflavored, white bread crumbs
• 1 tablespoon vegetable oil

1. Preheat the oven to 375 degrees.
2. Combine chili powder, 1 1/2 teaspooons parsley flakes, garlic and onion powders, salt and pepper in a bowl.
3. Place only half the zucchini in a lightly greased (with cooking spray, or a thin layer of butter) 6-cup casserole.
4. Or you can layer the pan with half the tomatoes.
5. Sprinkle the zucchini or the tomatoes with half of the seasoning mixture.
6. Repeat the layers.
7. Then combine the bread crumbs, oil and remaining parsley flakes.
8. Sprinkle over vegetables.
9. Do not cover the pan, and bake in the oven for about 40 minutes, or until the vegetables seem tender.
10. Take the pan out of the oven and enjoy!

chili powder, parsley flakes, garlic, onion powder, salt, fresh ground black pepper, zucchini, tomatoes, unflavored, vegetable oil

Taken from cookeatshare.com/recipes/tomato-zucchini-casserole-617 (may not work)