Is zucchini taking over your garden? Are you trying to find one more way to use it? Well, here’s a super-good recipe that I absolutely love that is great at this time of year when zucchini’s coming out of your ears, and tomatoes are ripe in the garden!
Yield: (one large pan–15-inch rectangular pan)
(about 8 servings)
6 cups egg noodles (colored, if you like), cooked
2/3 cup butter
2/3 cup chopped onion
6 cups sliced zucchini (this is the time to use that food processor with the slicing blade!)
2-1/2 cups tomatoes, chopped
1 cup Parmesan cheese
1/2 cup chopped parsley
1 cup shredded cheese
- Saute onions in butter.
- Combine remaining ingredients, mixing well.
- Spread in greased casserole (large baking pan).
- Cover with more Parmesan cheese.
- Bake at 350 degrees for 35-40 minutes. Don’t overcook.