Carol L. Cain
Zucchini Creole Casserole
From: hinz@porthos.rutgers.edu (D. Hinz) At least 3 medium-to-large zucchini, quartered and sliced, leaving skin on 1 can of tomatoes 1 can of tomato sauce 1 green pepper cut in chunks 1 medium onion Pepper and any other spice you may care to add Simmer the above until vegetables have softened a bit, but not until they are mushy. Boil approximately ¾ cup of macaroni and drain. Combine with zucchini and sauce in a casserole. Top with an 8 oz. package of skim mozzarella, sliced. Bake in moderate oven until cheese is melted and slightly browned. Obviously, this recipe can be adjusted to your own taste. Originally, instead of adding macaroni, the recipe called for crepes filled with the zucchini and sauce, topped with mozzarella, and baked individually...........very good also, just requiring more time.