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Zucchini Casserole Recipe


3 medium zucchini
1/2 cup water, less 1 ounce (7 ounces required)
4 slices bacon
1 medium onion, chopped
1 large clove garlic, minced
2 slices white bread, cubed
1 cup extra sharp Cheddar cheese
Salt & pepper to taste
8 oz. can tomato sauce
1/3 cup Parmesan cheese

In a large saucepan, parboil zucchini for 5 minutes. Drain and rinse
with cold water. When cool, slice into 1/4" rounds. In skillet, cook
bacon until crisp and crumble when cool. In about 1 tablespoon of
bacon fat, add onion and garlic to skillet and sauté until onion is
tender.

Preheat oven to 350 degrees. Stir onion, garlic and bacon into
zucchini; add remaining ingredients except Parmesan cheese and toss
until coated. Place zucchini mixture into an 11x7" baking dish that
has been coated with non-stick spray. Sprinkle with Parmesan cheese.

Bake, uncovered, for 20 minutes or until bubbly. Makes 4-5 servings;
great reheated.