8 zucchini, halved lengthwise and sliced
1/4 cup butter, softened
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons vegetable oil
1 onion, chopped
1 tablespoon minced garlic
1 yellow onion, chopped
1 (4 ounce) can sliced mushrooms
1/4 cup chopped fresh parsley
1 tablespoon dried oregano
1/4 teaspoon dry mustard
1/4 teaspoon salt
1 teaspoon dried basil
1 cup chopped fresh oregano
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the butter, flour, milk, salt, oil, and vegetable oil. Mix in onion, garlic, onion, parsley, oregano, parsley, oregano, and garlic. Pour mixture into the bottom of a 9x13 inch baking dish. Place mushrooms in two separate layers.
Bake at 350 degrees F (175 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 10 minutes. Mix in parsley, oregano and garlic. Pour mixture over zucchini. Sprinkle with mushrooms. Crease the tops of the zucchini slices with buttercream icing.
Lower oven temperature of oven to 350 degrees F (175 degrees C). Place zucchini slices on a flat plate and brush with vegetable oil. Place zucchini slices on pan and brush lightly with mushroom mixture. Place zucchini slices on top of zucchini and brush lightly with tomato sauce. Place onions over zucchini slices. Place celery over zucchini slices. Place parsley over zucchini slices. Sprinkle with garlic and oregano.
Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes, or until lightly browned. Cool completely. Serve cold.
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