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Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes

Zucchini Cheese Bake

3 Tbs. unsalted butter 3 roma tomatoes; chopped
1 Tbs. olive oil 1 large green bell pepper; chopped
2 large zucchini; chopped   dried italian seasoning to taste
1 large white onion; chopped   salt and pepper to taste
3 cloves garlic; minced 12 oz. shredded mozzarella cheese

Heat a 12" Dutch oven using 16-18 briquettes bottom until hot. To hot oven add butter and olive oil to melt butter. Add zucchini, onion and garlic; season with salt and pepper. Cook 5-10 minutes until onion turns golden brown. Stir in tomatoes and bell pepper. Season with italian seasoning and additional salt and pepper to taste. Top vegetables with cheese then cover oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 20 minutes until vegetables are tender and cheese is bubbly.

Serves: 4-6

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