Friday, September 23, 2011

Zucchini Casserole A La Cindy

One of my favorite recipes that my mom used to make.

Weight Watchers Plus: 3 points

4 med. zucchini
1 med. to large sweet onion
3 T butter or vegetable oil
1/2 to 1 tsp. salt
1/2 tsp. oregano
8 oz. can tomato sauce
1/4 lbs mozzarella cheese, grated (2 cup package works fine)
Sugar if desired
Water, small amount

Slice zucchini and onion. Saute in butter over moderate heat. Add salt and oregano while cooking. Place lid over vegetables when they are slightly brown and steam until zucchini is limp. Add a little water to onions and zucchini to hurry the process along. Don't worry about getting brown as that is not needed. Add tomato sauce. Add sugar, if desired, to take away the tartness. Stir. Pour zucchini mixture into 8 X 8 dish or other casserole dish. Sprinkle grated mozzarella cheese over top. Bake at 350 degrees for 20 minutes or longer until cheese is desired golden brown.

Note: I let most of the liquid cook out before putting in casserole dish or it will be too runny.

Recipe by: Lorraine Charlton (aka...Momma!)

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