Tuesday night in the kitchen

We found a recipe in the Farm & Garden section of Saturday's newspaper for Zucchini Casserole. It was a fairly easy recipe to follow. Basically it was 4 slices of cubed bread covered in 2 tbsp of butter (I used Earth Balance). I then added sliced & chopped zucchini, onion, green pepper, red pepper and tomatoes. I then covered all of that with some sliced Cheezly mozzarella.

1 hour and 350 degrees later, voila!

While that was baking I thought I would tackle a recipe I received via my VegNews newsletter. It was Pasta e Fagioli and looked waaay too good to pass up. Another simple yet tasty recipe.