Eggplant Zucchini Layered Casserole at Alana Mcgovern blog

Eggplant Zucchini Layered Casserole. Oil 2 large rimmed baking sheets. 2 cups leftover homemade chili or pasta sauce. 1.5 medium zucchini, thinly sliced. Arrange eggplant slices in a single layer on a rimmed baking sheet, then fit as many pieces of zucchini as possible on same baking sheet, tucking into spaces around eggplant. This easy eggplant parmesan zucchini casserole is. 1/2 tablespoon nutritional yeast (optional) 1 teaspoon basil. Brush the slices all over with oil and season with salt and. How to choose, store, and prep zucchini and summer. Serve as a filling vegetarian main dish or as a side dish alongside chicken or beef. This vegetable casserole is perfect to make in summer when zucchini and eggplant are fresh from the garden. 1 cup spinach (optional) 2 tbsp extra virgin olive oil. Preheat the oven to 425°. Put the zucchini slices on one sheet and the eggplant on the other.

Zucchini, Eggplant, & Tomato Casserole Teacher Chef
from www.teacher-chef.com

How to choose, store, and prep zucchini and summer. Put the zucchini slices on one sheet and the eggplant on the other. 2 cups leftover homemade chili or pasta sauce. This vegetable casserole is perfect to make in summer when zucchini and eggplant are fresh from the garden. Arrange eggplant slices in a single layer on a rimmed baking sheet, then fit as many pieces of zucchini as possible on same baking sheet, tucking into spaces around eggplant. 1 cup spinach (optional) 2 tbsp extra virgin olive oil. 1/2 tablespoon nutritional yeast (optional) 1 teaspoon basil. Oil 2 large rimmed baking sheets. 1.5 medium zucchini, thinly sliced. This easy eggplant parmesan zucchini casserole is.

Zucchini, Eggplant, & Tomato Casserole Teacher Chef

Eggplant Zucchini Layered Casserole Preheat the oven to 425°. Oil 2 large rimmed baking sheets. How to choose, store, and prep zucchini and summer. 1.5 medium zucchini, thinly sliced. Serve as a filling vegetarian main dish or as a side dish alongside chicken or beef. Arrange eggplant slices in a single layer on a rimmed baking sheet, then fit as many pieces of zucchini as possible on same baking sheet, tucking into spaces around eggplant. 1/2 tablespoon nutritional yeast (optional) 1 teaspoon basil. Put the zucchini slices on one sheet and the eggplant on the other. 1 cup spinach (optional) 2 tbsp extra virgin olive oil. Preheat the oven to 425°. 2 cups leftover homemade chili or pasta sauce. Brush the slices all over with oil and season with salt and. This easy eggplant parmesan zucchini casserole is. This vegetable casserole is perfect to make in summer when zucchini and eggplant are fresh from the garden.

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