Zucchini (or Eggplant) Casserole

This is a really yummy casserole, and it doesn't cost very much to make if you grow all or most of the vegetables in your garden. :) I got this recipe from my parents. There are pictures to go along with the directions:

2 med. zucchini, cubed (or 2 med. peeled eggplant)
6 Tbsp. butter or margarine
6 Tbsp. flour
6 lg. tomatoes (or canned tomatoes)
2 sm. green peppers, chopped
2 sm. onions, chopped
2 Tbsp. brown sugar
2 tsp. salt
1 bay leaf
1/4 tsp. ground cloves
bread crumbs or cubes OR 1 box stuffing mix, prepared according to pkg. directions
grated cheddar cheese
mushrooms (optional)


Cook zucchini (or eggplant) in boiling water for 10 minutes or until tender, drain. Place in greased 9" x 13" casserole dish.



Melt butter, blend in flour. Peel and chop tomatoes (an easy way to peel them is to put them in hot water for a few minutes and then they will peel easily) and add to butter mixture, or if using canned tomatoes, add them at the end of cooking the following ingredients. Add green peppers, onions, brown sugar, salt, bay leaf, and ground cloves. (You don't have to use the bay leaf or ground cloves if you don't want to.) Cook for 5 minutes. Add the canned tomatoes if you are using them. Pour over zucchini (or eggplant).

Top with bread crumbs or cubes, or prepared stuffing.

Top with cheese.

Bake at 350 degrees for 30 minutes.

ENJOY!!!!! Mmmm, Mmmm! :)