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Summer Vegetable Casserole

Level: Easy

Prep time:

Cook time: None


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•5 tsp Pasolivo Garlic-Lemon Olive Oil
• 2 tsp Pasolivo Spring Blend
•1/2-1 tsp Pasolivo Kosher Flake Sea Salt, divided use
• 2 medium zucchinis, sliced
• 3 medium tomatoes, sliced
• 1 onion, sliced thin
• 4 to 5 ounces grated cheese, divided use (good with Parmesan, Emmenthaler, or a cheese your family loves)
Preheat oven to 350 degrees. Rub 1 teaspoon of Pasolivo Garlic Lemon Olive Oil on bottom and sides of 8"x8" or oval casserole dish. Layer onion, zucchini, and tomato. Drizzle on 2 teaspoons of Pasolivo Garlic-Lemon Olive Oil and sprinkle 1 teaspoon of Spring Blend and 1/4-1/2 teaspoon of the Kosher Flake Sea Salt. Sprinkle with 2 ounces of grated cheese. Repeat these steps a second time. Cover and bake for 35-45 minutes. Salt to taste.

*Pasolivo tip: Core the zucchini to keep it firmer when cooked.


8530 Vineyard Drive
Paso Robles, CA 93446
Phone: 805.227.0186 FREE
Fax: 805.226.8809



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