Ingredients

1 1/2 tsp. chili powder
1 Tbsp. parsley flakes
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/8 tsp. salt
1/8 tsp. black pepper, ground
3 C.(s) zucchini, thinly sliced, fresh
1 pound tomatoes, fresh, sliced
1/4 C.(s) bread crumbs, white, fresh
1 Tbsp. vegetable oil

Cooking Instructions

1. Combine chili powder, 1 1/2 tsp. parsley flakes, garlic and onion powders, salt and pepper in a small bowl. 2. Place half the zucchini in a lightly greased 6 C. 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.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)