Zucchini Spaghetti Casserole
1 celery, chopped
3 green onions, chopped
1 small green bell pepper, diced
1/4 c. olive oil
3 medium tomatoes, peeled and diced, or 1 (1 lb.) can tomatoes, drained
4 medium zucchini, sliced in 1/8 -inch rounds
1 tsp. salt
freshly ground pepper, to taste
sprinkling of garlic salt
1/2 tsp. dried oregano, crushed
1/2 tsp. dried basil, crushed
8 ozs. thin spaghetti, cooked and drained
1/4 c. Parmesan cheese, grated
Heat oven to 350 degrees. Sauté celery, onions and green pepper in olive oil. Add tomatoes and zucchini. Season with salt, pepper, garlic salt, oregano and basil. Cover and cook until crisp-tender, stirring occasionally.
Combine squash mixture and cooked spaghetti; pour into greased 2-quart baking dish. Stir in Parmesan cheese. Bake for 30 minutes or until bubbly. Additional grated cheese may be added as a topping.