Recipe - Tiella

1 One half cup Dry bread crumbs
1 One half cup Imported romano cheese;
grated (up to 13/4)
One half teaspoon Basil
One half teaspoon Oregano
One half teaspoon Parsley flakes
One fourth teaspoon Crushed rosemary
1 Clove gatlic; crushed
1 tablespoon Diced green peppers
Unpeeled zucchini
Potatoes
Salt and pepper to taste
15 ounce Canned tomato sauce
Pepperoni (optional)
Italian sausage (optional)

In bowl, combine bread ctumbs, cheese and seasonings. Thinly slice enough
unpeeled zucchini and peeled potatoes to fill 1 One half qt casserole(best to
use a larger one and not make it as thick, so it cooks through better),
using about 3 or 4xs as much zucchini as potato. Put a layer of potatoe on
bottom of casserole, then layer of zucchini; salt and pepper to taste.
Cover generously with crumb mixture, put the green peppers in next, then
pour about 1/3 of tomatoe sauce over it. Repeat potatoes, zucchini, crumbs;
use remainder of tomatoe sauce. If desired, you may dice pepperoni and put
some in the middle of casserole, the put the rest on top after it has been
in the oven about 45 min. Or, other meat such as Italian sausage (we like
the hot variety best) may be used. Bake in 350F oven about 1 One half hours, or
until potatoes and zucchini are fork tender. Seasonings may be varied
according to personal preference as well. busted by sooz
Posted to recipeludigest Volume 01 Number 174 by James and Susan Kirkland
kirkland@gj.net on Oct 28, 1997