Nalley Fine Foods
Eat This Way

Nalley's Original Chili

Baked Zucchini & Chili

  • 1 15 oz can Nalley's Chili (no beans)
  • 2 eggs
  • 1 cup fine dry bread crumbs
  • 2 tbsp grated parmesan cheese
  • 2 tbsp parsley flakes, dehydrated
  • 1 onion
  • 1 14 oz can diced tomatoes
  • 1 cup shredded mozzarella
  • 1 medium zucchini
  • 1 tbsp oil for frying

Beat eggs in shallow dish. Mix crumbs with parmesan cheese and parsley. Thinly slice onion and set aside. Mix chili and tomatoes together. Cut zucchini into 1/4" slices. Dip in egg, then in crumb mixture. Fry in oil until golden brown. Drain on absorbent paper. In a 2-quart casserole dish, make layers of half of teh zucchini, onion, chili and maozzarella cheese; then repeat layers. Top with remaining bread crumb mixture. Bake in 350 degree oven for 30 minutes covered, tehn 30 minutes uncovered. Serves 6.

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Serious About Sports, Serious About Chili
 Serious About Sports, Serious About Chili