Ingredients
-
2 1/2
-
2 1/2
-
1
-
1
-
1/4
-
2
-
-
-
-
-
-
-
-
-
Directions
Fresh Peach and Zucchini Casserole,This was listed in our local paper as coming from the New Jersey Peach Promotion Council. I entered the recipe as printed in the paper, but when I made it I sliced the zucchini very thinly, halved the amount of cheese, and left out the salt. I also used about 1 tablespoon of dried thyme since I didn’t have fresh. My husband and I devoured half of it at lunch and decided to save the rest to have at dinner over basmati rice. I’d like to try it with fresh basil as well.,Wow, I just loved this! DH did not care for it, personal taste preference. I did try this with basil in place of the thyme, wonderful! I also used frozen diced peaches. Thanks!
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Wash and Slice Zuchini Into Rounds. |
|
3
Done
|
Place Layer of Zucchini on Bottom of a 2-Qt Casserole Dish. |
|
4
Done
|
Sprinkle With 1/2 Cup Cheese, 1/2 Tsp Salt, 1/8 Tsp Pepper and 1 Tbsp Thyme. |
|
5
Done
|
Layer With Half the Peaches. |
|
6
Done
|
Repeat Zucchini Layer, Cheese and Spices. |
|
7
Done
|
Finish With Remaining Peaches. |
|
8
Done
|
Cover With Foil and Bake For 45 Minutes or Until Zucchini Is Soft. |
