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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Tiella (Italian) Recipe

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This recipe for Tiella (Italian) is from The Amato Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/2 c dry bread crumbs
1-1/2 c grated Romano cheese
1/2 tsp basil
1/2 tsp oregano
1 clove of garlic, crushed
Unpeeled zucchini
Potatoes
Salt & Pepper to taste
15 oz can tomato sauce

Ground chuck (optional)
Italian sausage (optional)
Directions:
Directions:
In bowl, combine bread crumbs, cheese and seasonings, thinly slice enough unpeeled zucchini and peeled potatoes to fill a 1-1/2 qt casserole. Use about 3 times as much zucchini as potatoes. Put layer of potatoes, then zucchini and salt and pepper and browned ground chuck (optional) or cooked Italian sausage (optional). Cover with crumb cheese mixture pour about 1/3 of tomato sauce over it, then alternate layers, ending with crumb cheese mixture and small amount of tomato sauce.
Bake at 350º oven for 1-1/2 hrs or until potatoes and zucchini are tender.
Personal Notes:
Personal Notes:
This recipe makes me think of Nana. It was one of my favorite dishes she used to make. I remember asking her for the recipe and she said, "you just bake potatoes and zucchini together"... I, of course, needed more direction than that!

 

 

 

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