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Outdoor Dutch Oven Cookbook
by Sheila Mills
Yield: 6 to 8 servings



• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 3 cups shredded zucchini (squeeze out all excess moisture)
• 1¼ cups rolled oats
• 1 ounce mozzarella cheese, grated (1/4 cup)
• 1 egg, slightly beaten
• 1/2 teaspoon dried basil, crushed
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup tomato sauce


Heat olive oil in 10" Dutch oven or skillet, add onion, and sauté until tender. Transfer onion to large bowl and add zucchini, oats, mozzarella cheese, egg, basil, salt, and pepper. Mix well. Pour mixture into Dutch oven or 1½-quart casserole dish. Spread tomato sauce evenly over the top.

Bake in Dutch oven for 30 minutes, or in 350°F conventional oven for 30 minutes.

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