Zucchini and Fried Pepper Casserole

By junerodgers

Ingredients

• 24 oz jar Pomodoro sauce, divided
• 3 medium zucchini, sliced in 1/4" rounds (about 5 cups)
• 1/2 cup Italian bread crumbs
• Lawry's seasoned salt to taste
• Cracked black pepper to taste
• 2 jars (12 oz ea) Mancini fried peppers
• 1 can (4 oz) pieces & stems mushrooms, drained
• 1 tsp dried basil
• 1 pkg (8 oz) shredded whole milk mozzarella cheese

Details

Servings 8

Preparation

Step 1

Preheat oven to 450.

Using small open roaster (9x14x3 1/2), spray bottom and sides of pan with cooking spray; spread bottom of pan with 1 1/2 cups of sauce. Top with layer of zucchini slices, overlapping if necessary.

Sprinkle bread crumbs evely over zucchini. Season to taste with seasoned salt and cracked black pepper. Top with fried peppers, then mushrooms, Sprinkle with basil. Top with remaining sauce.

Bake, covered, 45 minutes, or until zucchini is tender. Remove from oven and top with mozzarella cheese. Return to9 oven, uncovered, 2-3 min, until cheese melts. Let rest 20 min before serving.