Brian Ochieng

Ingredients:

3 small zucchini, sliced 1/2 inch thick
4 franks, sliced crosswise
1 large tomato, cut in thin wedges
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese or 1 cup Swiss cheese, shredded (4 oz)
2 tablespoons butter

 

 

Directions:

Cook zucchini in boiling water until tender-crisp.

In a greased 8-inch pie pan or small casserole place a layer of zucchini, then a layer of franks and a 

 

layer of tomato wedges; sprinkle with the salt, pepper and cheese and dot with the butter. 

 

Cover with foil and bake at 350° 20 minutes.