1 cup butter
6 (28 ounce) cans bagged zucchini
2 medium tomatoes, diced
2 medium onions, diced
2 medium carrots, diced
2 medium stalks celery, diced
1 tablespoon crushed garlic powder
1/2 teaspoon dried lemon zest
1 1/2 teaspoons salt
5 tablespoons vegetable oil
2 tablespoons dried parsley
Preheat oven to 350 degrees F (175 degrees C).
Place butter and zucchini in large bowl. Add tomatoes, onions, carrots, celery, garlic powder, lemon zest and salt. Mix together and stir into butter mixture. Spread about 1/2 of mixture into 9x13 inch baking pan. Place lemon zest over pan. Spread remaining butter mixture on top of zucchini.
Bake uncovered for 35 to 40 minutes in preheated oven, until zucchini is cooked. Cool 10 minutes.
Meanwhile, in large skillet, heat oil and cook onion and carrot together over medium heat until very tender. Stir in thyme and salt. Bring to a boil and stir in bread crumbs and parsley. Pour mixture over zucchini and vegetables.
Bake uncovered until zucchini is tender, about 15 minutes.
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