Recipes

[LuvAutumn]

Zucchini Potato Bake

2 T veg oil

1 green bell pepper, diced

2 onion, sliced

2 cloves garlic, minced

1 zucchini, thinly sliced

2 cups tomato sauce

1 T Tamari

1 tsp basil

Dash of cayenne

1 pkg (1lb) frozen hash brown, thawed

1/2 cup Monterey Jack cheese

1/4 cup bread crumbs that have been mixed with a little melted butter.

In a large skillet, heat oil and saute bell pepper, onion, garlic and zucchini until tender. Add 1-1/2 cups tomato sauce, Tamari, basil, and cayenne to sauteed vegetables and stir. Spread remaining tomato sauce in bottom of a lightly greased casserole dish. (2-1/2 qt works well) Add a layer of 1/2 of the potatoes. Sprinkle top with 1/4 cup of cheese and 1/2 of saute mixture. Repeat layers with remaining potatoes and saute mixture.

Top with remaining cheese; sprinkle with bread crumbs and bake at 350 for 30 minutes.