🫙 From the Spice Rack
vegetable casserole
13 pounds zucchini, cut into 1/4 inch slices 1/3 cup plus 3 tablespoons virgin olive oil 1 1/2 cups water 13 pounds eggplant, cut into cubes 1/4 cup Italian her...
italianmaineasy
Ingredients8 items
Ingredients
- 13poundzucchini, cut into 1/4 inch slices
- 1/3cupplus 3 tablespoons virgin olive oil
- 11/2 cups water
- 13poundeggplant, cut into cubes
- 1/4cupitalian herb seasoning
- 1gallon plus 9 cups canned peeled tomatoes, drained and chopp
- 63/4 pounds low fat ricotta cheese
- 3cupgrated parmesan cheese
Directions
- 1
Vegetable Casserole 13 pounds zucchini, cut into 1/4 inch slices 1/3 cup plus 3 tablespoons virgin olive oil 1 1/2 cups water 13 pounds eggp
- 2
Place zucchini slices in a steamer basket over boiling water
- 3
Cover saucepan and steam 2 minutes or until almost tender
- 4
Drain zucchini on paper towels
- 5
Heat oil in a heavy nonstick skillet over medium high heat
- 6
Sauté eggplant 2 minutes, stirring occasionally
- 7
Add water, cover skillet and cook 3-4 minutes until almost tender
- 8
Stir in herbs, tomato and salt and pepper to taste