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Yield: 4 servings
| 1½ | teaspoon | Chili powder |
| 1 | tablespoon | Parsley flakes |
| ½ | teaspoon | Garlic powder |
| ½ | teaspoon | Onion powder |
| 1/8 | teaspoon | Salt |
| 1/8 | teaspoon | Black pepper,ground |
| 3 | cups | Zucchini,thinly sliced,fresh |
| 1 | lb | Tomatoes,fresh,sliced |
| ¼ | cups | Bread crumbs,white,fresh |
| 1 | tablespoon | Vegetable oil |
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1. Combine chili powder, 1½ teaspooons parsley flakes, garlic and onion powders, salt and pepper in a small bowl.~ 2. Place half the zucchini in a lightly greased 6-cup casserole, or layer with half the tomatoes.~ 3. Sprinkle with half the seasoning mixture.~ 4. Repeat the layers.~ 5. Combine bread crumbs, oil and remaining parsley flakes; sprinkle over vegetables.~ 6. Bake, uncovered, in preheated 375'F. oven, until vegetables are tender, about 40 minutes.~
Your Tomato-Zucchini Casserole is ready. Good luck!
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