1 1/2 c. dry bread crumbs
1 1/2 to 1 3/4 c. grated Romano cheese
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. parsley flakes
1/4 tsp. crushed rosemary (optional)
1 clove of garlic, crushed
1 tbsp. diced green peppers (optional)
Unpeeled zucchini
Potatoes
Salt and pepper to taste
15 oz. can tomato sauce

Pepperoni
Italian sausage
Ground chuck

In bowl, combine bread crumbs, cheese and seasonings, thinly slice enough unpeeled zucchini and peeled potatoes to fill a 1 1/2 quart casserole. Use about 3 or 4 times as much zucchini as potatoes. Put layer of potatoes, then zucchini and salt and pepper and browned ground chuck or cooked Italian sausage. Cover with crumb cheese mixture pour about 1/3 of tomato sauce over it, then alternate layers, ending with crumb cheese mixture and small amount of tomato sauce. Bake at 350 degree oven for 1 1/2 hours or until potatoes and zucchini are tender. Pepperoni can be placed on top instead of ground beef or Italian sausage in casserole.