Zucchini and Tomato Casserole
Ingredients:
3 Tbsp. uncooked long-grain rice
1lb. zucchini (about 2 lg.) sliced
3 lg. tomatoes, sliced
1 medium onion, thinley sliced
2 Tbsp. brown sugar
2 tsp. basil leaves
1/2 tsp. ground black pepper
1/2 tsp. salt
1 Tbsp. butter melted
1.Preheat oven to 350*. Coat a 2 quart square baking dish
with non-stick cooking spray. Spirnkle uncooked rice in the
bottom of dish. Layer half of zucchini, tomatoes, onions in the
dish.
2. Combine brown sugar , basil, pepper and salt; reserve 1
Tbsp. of mixture. Sprinkle remaining nmixture over vegetables.
3. Repeat layers of vegetables. Sprinkle with reserved tbsp.
mixture. Drizzle with butter.
4. Bake about 45 minutes or until all vegetables are tender. Let
stand for 5 minutes before serving.