Zucchini Layered Casserole Recipe
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In a separate bowl combine zucchini carrots onion soup and sour cream.
Zucchini layered casserole recipe. In a large skillet saute zucchini in 1 tablespoon of butter until crisp tender about 5 minutes. Oil a shallow baking dish and cover the bottom of the dish with alternating slices of zucchini and tomato. Add ground beef to the skillet and cook until no longer pink.
In a bowl combine the first seven ingredients. You can use any amounts you like but this is what you do. Cover with half each of the neufchatel cheese mixture and sauce.
Layer half the zucchini in 8 inch square baking dish sprayed with cooking spray overlapping slices as necessary to cover bottom of dish. Fill a deep baking dish with layer upon layer of green and yellow zucchini then sprinkle the top with panko and parmesan cheese. Step 3 cover the dish with aluminum foil and bake in preheated oven for 60 minutes.
Put the zucchini in a bowl and toss with a small bit of salt and let stand for 20 minutes. Mix the olive oil and herbs together and brush this generously over the slices arramged in the baking dish. Sprinkle the zucchini with half of the breadcrumbs.
Meanwhile mix neufchatel egg 1 4 cup parmesan and pepper until well blended. You may wish to drain the meat but not necessary. Spread half of cottage cheese mixture over breadcrumbs.
Arrange the zucchini in a greased 8 in. Saute onion and garlic until tender about 10 minutes. Preheat oven to 400 degrees f.
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