MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Greek Garden Casserole
 Categories: Casseroles
      Yield: 1 Casserole
 
      1 lb Zucchini; up to 2 lb, sliced
      2    Carrots; up to 3, sliced
      1 lb Potatoes; sliced 1/4" thick
      1    Can green beans; up to 2
      2    Onions; coarsely chopped
    1/2 c  Salad or olive oil
     16 oz Can diced tomatoes;
           - up to 32 oz -OR-
           Fresh tomatoes; chopped
    1/2 c  Parsley; chopped
      1 tb Oregano
      2 cl Garlic; minced
 
  Layer zucchini, carrots, potatoes, beans, & onions in deep 3 qt
  casserole dish. Add salt & pepper to taste. Combine remaining
  ingredients & pour over vegetables. Cover with foil & bake @350 F
  for 2 hours or more. Excellent warmed over.
  
  Recipe by Oregon State University Extension Service, 1979
  
  Recipe FROM: Favorite Zucchini Recipes cookbook
 
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