Susan,IL (4:20:22 PM) :

ZUCCHINI ROMANO
From the Casserole Cookbook, John and Marie Robertson

1/3 cup olive or salad oil
1 cup diced celery
1 sweet red pepper, diced
1 medium onion, diced
1 clove garlic, minced
2 pounds zucchini, washed and sliced
1 teaspoon salt
1/4 teaspoon pepper
1 cup buttered bread crumbs
1/2 cup grated Romano cheese

Heat oil in heavy casserole over low heat. Sauté celery, red pepper, onion and garlic. Cook until onion is tender. Add zucchini, salt and pepper. Cover and simmer 10 minutes. Remove the cover and sprinkle top with bread crumbs and cheese. Bake in moderate oven 375°F for 20 minutes or until the cheese is melted and the bread is browned and crisp.