1 Farmland® Hickory Smoked Bacon, cooked crisp, drain and crumble
2 tablespoons vegetable oil
2 onion, chopped
1 green onion, chopped
1 green bell pepper, chopped
4 cups zucchini squash, thinly sliced
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 can (10 ounces) diced tomatoes with green chiles
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 cup (2 ounces) Cheddar cheese, shredded
1/2 cup Parmesan cheese, grated
1 cup dry bread crumbs
Preparation
Heat oven to 350°F. Heat oil in large skillet over medium-high heat. Add onions, green onion and bell pepper; stir-fry 3 minutes. Add zucchini; stir-fry 7 to 8 minutes. Remove from heat.
Combine tomato paste, tomato sauce, tomatoes and green chiles, oregano, garlic powder and pepper; set aside.
Arrange half vegetables in 2-quart casserole. Top with half crumbled bacon and half tomato mixture. Sprinkle with all Cheddar cheese. Layer with remaining vegetables, bacon and tomato mixture.
Cover and bake at 350°F. for 40 minutes or until vegetables are tender. Combine Parmesan cheese and bread crumbs; sprinkle over top of casserole. Bake uncovered 5 to 10 minutes or until golden brown.