Red Interior, Still Life on Blue Table, c.1947
Red Interior, Still Life
on Blue Table, c.1947
Art Print

Matisse, Henri
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La Belle Cuisine - More Favorite Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
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Favorite Zucchini Casserole



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Close-Up of Zucchini Plants (Cucurbita Pepo)
Close-Up of Zucchini Plants (Cucurbita Pepo)
A. Moreschi
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La Belle Cuisine


Favorite Zucchini Casserole

Generous tablespoon olive oil
1 large red bell pepper, chopped fine
1 large onion, chopped fine
2 cloves garlic, minced
8 cups diced zucchini
1 cup (or more) dry bread crumbs
1 cup grated sharp provolone cheese
1/3 cup good-quality olive oil
1 teaspoon dried basil
2 large eggs, well beaten
One 15-ounce can tomatoes,
drained and chopped
(Use an equivalent amount of
fresh tomatoes if good
ones are available.)

Place a generous tablespoon olive in a sauté pan and add the bell pepper, onion, and garlic. Sauté gently, stirring, until the vegetables are tender.
In a bowl combine well the zucchini, the sautéed bell pepper, onion, and garlic, the bread crumbs, cheese, olive oil, basil, eggs, tomatoes, and salt
and pepper to taste. Transfer mixture to a greased 13 x 9-inch baking dish
and bake in preheated 350-degree F. oven for 45 minutes or until the top
is browned lightly.

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