1 1/2 teaspoons chili powder
1 tablespoon parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon black pepper, ground
3 cups zucchini, thinly sliced, fresh
1 pound tomatoes, fresh, sliced
1/4 cup bread crumbs, white, fresh
1 tablespoon vegetable oil
Combine chili powder, 1 1/2 teaspoons parsley flakes, garlic and
onion powders, salt and pepper in a small bowl.
Place half the zucchini in a lightly greased 6-cup casserole. Layer
with half the tomatoes. Sprinkle with half the seasoning mixture.
Repeat the layers.
Combine bread crumbs, oil and remaining parsley flakes, sprinkle over
vegetables.
Bake, uncovered, in preheated 375 degree oven, until vegetables are
tender, about 40 minutes.