Zucchini Casserole

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Zucchini Casserole
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Zucchini Casserole

Recipe by Margaret Petersen

This recipe was given to me as a wedding gift inside the cast iron Dutch oven I use to make it.

Ingredients

  • Zuccini

  • Shell macaroni

  • Sharp cheese, grated

  • Bread crumbs

  • 2 (8 oz) cans tomato sauce

  • 2 cans water

  • Butter

  • 1 cup parsley

  • Ground meat

  • Garlic cloves, chopped

  • Savor Salt

  • Worcestershire sauce

Directions

  • Grease deep casserole dish or Dutch oven.
  • Cover bottom with layer of thin sliced raw zucchini.
  • Add layer of uncooked shell macaroni.
  • Add layer of grated sharp cheese.
  • Add chopped parsley.
  • Add layer of ground
    meat. Season meat with garlic, savor salt and Worcestershire sauce.
  • Add a second layer of zucchini. Cover with buttered breadcrumbs.
  • Add tomato sauce and water at side of casserole.
  • Cover and bake for 2 ½ to 3 hours at 300°.
  • Check the last half hour for moisture, adding more if necessary.
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