xiaoxl/recipe_data huggingface dataset:
Straw and Hay


Ingredients:
fettuccine, spinach fettuccine, ham, Canadian bacon, mushroom, frozen green pea, sweet butter, heavy cream, parmesan cheese, salt, pepper

Directions:
Cook pasta separately.
If using peas, cook them with either pasta during the last few minutes.
Drain and set aside.
In large, heavy skillet, melt butter over medium heat.
Stir in ham (or Canadian bacon] and mushrooms (if using].
Cook until mushrooms are tender.
Season with salt and pepper.
Add cream.
Cook, stirring constantaly until mixture thickens.
Toss both pastas (and peas, if using] together in a large bowl.
Divide pasta among 6 deep pasta or soup bowls.
Divide sauce and spoon over each portion.
Top each with a generous amount of Parmesan cheese and serve.
Peaches and Cream


Ingredients:
brown sugar, sour cream, pecans

Directions:
Place sliced peach in a small serving dish., Sprinkle with brown sugar and spoon sour cream on top., Sprinkle with pecans.
Asiago Herb Bread


Ingredients:
water, salt, sugar, bread flour, asiago cheese, dried basil, fennel seeds, dried oregano, bread machine yeast

Directions:
Place ingredients in your machine in the order suggested by your manufacturer., Select light or sweet setting, if able., Operate machine and enjoy your loaf!
Turkey Mini-Meatloaves With Roasted Root Veggies


Ingredients:
skim milk, olive oil, olive oil, yellow onion, ground turkey, parmesan cheese, egg, salt, pepper, nutmeg, ketchup, Worcestershire sauce, carrots, yukon gold potatoes, parsley, chives, olive oil, salt, pepper

Directions:
1-Preheat oven to 375, Arrange oven racks to accommodate two dishes being cooked at the same time.
2- Put foil on baking sheet for easy clean up.
3-Prepare  Veggies-Chop root vegtables to aprox 1/2" size,( flower bag ] put into a roaster bag for faster cooking.Toss all the vegtables into bag add 1tbl sp, plus 1 tsp olive oil, salt, pepper, and herbs mix  well in bag. Close bag cut 3 or 4 slits in top of bag place on baking sheet.Put on bottom rack of oven.
4- Now,prepare Glaze- In a sm bowl combine the ketchup, worcestershire sauce and hot sauce. Set aside.
5-In a large bowl, pour milk over bread crumbs.Set aside.
6- Mix turkey, cheese, egg, salt, pepper and nutmeg. Combine the mixture with your hands untill well mixed, it will be quite wet.
7-Heat 1 tsp oil in a large skillet, over medium heat. Add onion and cook stirring occasionally untill soft and golden. about 5 minute Add spinach and stir untill just wilted. about 30 seconds.
( or add 1 tbl water to pan and put lid on to wilt spinach leaves, stir a little as needed ].
8-Transfer spinach and onions  to bowl with soaked crumbs. Add the turkey mixture. Combine with your hands untill well mixed, it will be quite wet.
9-Tightly pack one cup of mixture into a one cup DRY measure cup. Invert the cup onto a rimmed foil lined  baking sheet, gently shaking the cup to release the mixture. Gently pat and shape the mound. Repeat three times with remaining mixture.
10- Spoon glaze on top of each meatloaf, let dribble down the sides.
Put into oven on top rack. ( Veggies should already be in oven ].
11-Bake mini meatloaves untill cooked through and light  golden ( remember turkey is lighter than hamburger ] Aprox 1 hr to 1 1/4 hr , I like mine well done !  Take meatloaves and veggies out at same time.
Light and Crispy Potato Chip Cookies


Ingredients:
butter, sugar, vanilla, all-purpose flour, pecans, sugar

Directions:
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper to prevent sticking -- the parchment makes all the difference in how these cook! I only bake one cookie sheet at a time.
Cream together butter, sugar and vanilla till light and fluffy. I use the flat paddle attachment on my KitchenAid.
With the KitchenAid on low slowly add flour and mix till just incorporated. Do not overmix!
Add potato chips and pecans and mix till just combined. Be sure to scrape down the sides of the bowl to make sure every thing mixed well.
Roll into 1" balls and roll in either 1/2 cup regular sugar or the courser sparking sugar (I prefer this and I get it at Target]. Flatten tops of cookies with the bottom of glass to a thickness of about 1/4 inch, no less or they will burn. Sprinkle the tops of your cookies with colored sugar sprinkles or more sparkling sugar. If you'd like you can add your colored sugar to the sugar your rolling the cookies in to get all over color]. These cookies barely spread when baked so you can fit a few more cookies onto your cookie sheet.
Bake for 18-20 minutes (if your oven cooks very hot check them after about 15 min.] till light and golden around the edges. Baking them till they're golden results in a crispier cookie.
Cool on a cooling rack and enjoy!
Stuffed Pork Chops III
Category: main-dish
By Karen

Very easy recipe for tasty pork chops stuffed with bread crumbs, onion, parsley, spices and simmered in a beef broth.

Ingredients:
4  thick cut pork chops
1 cup dry bread crumbs
1 teaspoon white sugar
½ teaspoon ground black pepper
½ teaspoon salt
5 tablespoons melted butter, divided
1 small yellow onion, chopped
2 tablespoons dried parsley
1 cup beef broth

Directions:
Make slits in pork chops to form a pocket in fat end.  Combine bread crumbs, sugar, pepper, salt, 3 tablespoons of the melted butter, onions, and parsley; mix well.  Stuff chops generously and skewer shut with toothpicks. Heat the remaining 2 tablespoons of melted butter in a skillet.  Brown chops slowly over medium heat for 5 minutes on each side.  Add beef broth and simmer over low heat for 30 minutes until tender, turning chops at least once. Remove toothpicks and pour pan juices over pork chops before serving.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 4 servings

Calories: 367.6
Fat: 22.3 g
Saturated fat: 11.8 g
Carbohydrates: 22.8 g
Sugars: 3.6 g
Dietary fiber: 1.7 g
Protein: 18.6 g
Cholesterol: 75.2 mg
Sodium: 812.3 mg
Quick & Easy Broiled Turkey Burgers


Ingredients:
ground turkey, onions, water, Dijon mustard, salt, ground pepper

Directions:
Mix ingredients thoroughly with hands.
Shape into 4-5 patties, approximately 3/4" thick.
Broil with burgers 3 inches from heat. Cook 5-7 minutes on each side (burgers should brown slightly].
Apple-Cranberry Cider


Ingredients:
cranberry juice cocktail, apple cider, honey, cinnamon

Directions:
Stir ingredients together and bring to a boil in a saucepan., Lower heat and simmer for ten minutes., Serve hot.
Kitchen Kouture King Kong Nachos


Ingredients:
pork, chicken, Velveeta Mexican cheese, fat free cream cheese, fire-roasted tomatoes, green chilies, green onion, garlic, cilantro, butter, tortilla chips

Directions:
Cheese Dip:
In a sauce pan, mix all ingredients together.
Stir on low heat till fully melted.
Turn off heat and let dip sit 1 hour to thicken.
Beans:
In a microwave dish, mix beans, butter, and garlic salt.
Microwave till warm and mix well.
Nachos:
On a baking dish, add tortilla chips, bean mixture, 1/2 cheese mixture, meat, remaining cheese mixture, jalopenos, dust with Nature Seasoning.
Bake on 350 degrees for 15 minutes.
Serve with salsa or avacodo dip.
Apple Cabbage Salad


Ingredients:
sugar, celery seed, salt, dry mustard, cider vinegar, arrowroot, water, plain yogurt, cabbage, apples

Directions:
"Combine sugar, celery seed, salt and mustard,Gradually stir in water and cider vinegar until smooth in saucepan over medium heat. In separate container mix a small amount of water with arrowroot until mixture is smooth, stir in gradually to above ingredients in saucepan until mixture thickens. Refrigerate until chilled, about 3 hours. Mix in salad dressing and yogurt. Combine cabbage and apples in serving bowl and pour on dressing.  Toss lightly to coat. Serve immediately or refrigerate."
Creamy Dill Dipping Sauce
Category: appetizers-and-snacks
By Jackie Smith

A tasty creamy dill dipping sauce.

Ingredients:
½ cup sour cream
¼ cup mayonnaise
2 tablespoons chopped fresh dill
1 teaspoon lemon juice
salt and pepper to taste

Directions:
In a small mixing bowl, combine sour cream, mayonnaise, dill, lemon juice, and salt and pepper. Cover and refrigerate 1 to 2 hours before serving.

Prep time: 1 hr 5 mins
Total time: 1 hr 5 mins
Yields: 4 to 5 servings

Calories: 129.1
Fat: 13.6 g
Saturated fat: 4.3 g
Carbohydrates: 1.5 g
Sugars: 0.2 g
Protein: 0.9 g
Cholesterol: 14.3 mg
Sodium: 75.6 mg
Macaroni Salad With Dill


Ingredients:
mayonnaise, celery, red onion, cider vinegar, dried dill, ground black pepper

Directions:
"Cook, drain, and rinse pasta.  Combine all ingredients and stir until well blended.  Chill for a minimum of 4 hours before serving."
Asparagus Gruyere Tart


Ingredients:
asparagus, puff pastry, Dijon mustard, gruyere cheese, black pepper, egg, milk

Directions:
Line 2 baking sheets with parchment paper or grease well.
Steam asparagus in a steamer or on a rack in a skillet until tender-crisp, takes about 3 minutes.
Immediately remove from pan and chill in cold water to stop cooking; pat dry and set aside.
Roll out each pastry sheet to fit the baking sheet, place on prepared pans.
Spread evenly with mustard, leaving 1 inch border around the edges.
Arrange asparagus, side by side and alternating ends, on the mustard; sprinkle with cheese and pepper.
In a small bowl, beat egg with milk; lightly brush over the pastry border.
Bake in oven, rotating pans halfway through, until puffed and golden.  Cheese should be bubbly in about 18 minutes.
To serve: cut each tart into 6 pieces, serve warm or cold.
Margarita


Ingredients:
Cointreau liqueur, lemon juice, salt

Directions:
Combine all ingredients in an ice-filled cocktail shaker., Shake until cold and strain into a chilled salt-rimmed glass.
Savory Avocado Spread


Ingredients:
avocados, herbs, lime juice, chili powder, sea salt

Directions:
Place avocados, herbs, lime juice, chili and salt in a food processor., Process until smooth., Serve.
Lemonade Cleanse
Category: drinks
By MADAMFRUITI

For a cleanse, I mix and drink 6 to 10 servings a day.

Ingredients:
10 fluid ounces water
2 tablespoons lemon juice
2 tablespoons maple syrup
⅛ teaspoon cayenne pepper

Directions:
Stir water, lemon juice, maple syrup, and cayenne together until well mixed.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 112.3
Fat: 0.1 g
Carbohydrates: 29.4 g
Sugars: 24.5 g
Dietary fiber: 0.2 g
Protein: 0.1 g
Sodium: 12.8 mg
Chicken in Mango and Wine Sauce


Ingredients:
butter, chicken breasts, onion, white wine, mangoes

Directions:
Melt Butter (Can substitute Oil or Spray Oil] in pan and brown chicken breasts.
ADD onion and cook on low for about 5 minutes.
ADD Chicken Stock and Wine and STIR in cream and 2 Mangoes that have been peeled and mashed or pureed; NOTE: Make sure Mangoes have no seeds.
ADD Chicken Breasts and season to taste; HEAT until chicken is totally cooked and remove.
GARNISH with slices from half a Mango that has been peeled and-- ENJOY!
Special Buttercream Frosting
Category: desserts
By Rick Mazzuca

This recipe makes an ideal buttercream for frosting cakes and decorating them with borders.

Ingredients:
2 cups shortening
8 cups confectioners' sugar
½ teaspoon salt
2 teaspoons clear imitation vanilla extract
6 fluid ounces heavy cream

Directions:
Cream shortening until fluffy. Add confectioner's sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream blend on low speed until moistened.  Add additional whipping cream if necessary (up to 2 ounces). Beat at high speed until frosting is fluffy.

Prep time: 30 mins
Total time: 30 mins
Yields: 7 - 1/2 cups

Calories: 221.7
Fat: 13.3 g
Saturated fat: 4 g
Carbohydrates: 26.7 g
Sugars: 26.1 g
Protein: 0.1 g
Cholesterol: 6.8 mg
Sodium: 34.5 mg
Strawberry Shortcake With Meyer Lemon Cream


Ingredients:
all-purpose flour, all-purpose flour, cake flour, sugar, baking powder, salt, unsalted butter, butter, heavy cream, turbinado sugar, lemon, zest of, fresh lemon juice, sugar, egg, salt, unsalted butter, heavy cream, strawberries, sugar

Directions:
MAKE THE BISCUITS: Preheat the oven to 375°. In a large bowl, whisk the all-purpose and cake flours with the sugar, baking powder and salt. Using a pastry blender or 2 knives, cut in the cold butter until it is the size of small peas. Stir in the cream until a shaggy dough forms.
Turn the dough out onto a very lightly floured surface and knead 2 or 3 times, just until it comes together. Roll the dough into a 7-inch round, about 3/4 inch thick. Using a 2 3/4-inch or 3-inch biscuit cutter, stamp out 5 biscuits. Gently gather the scraps and reroll them; cut out 1 more round so you have a total of 6 biscuits.
Transfer the biscuits to a baking sheet and brush with the melted butter. Sprinkle the turbinado sugar on top and bake for 25 to 30 minutes, until the biscuits are golden. Let cool.
MEANWHILE, MAKE THE LEMON CREAM: Set a strainer over a medium bowl. In a small saucepan, combine half of the lemon zest with the lemon juice, sugar, egg, egg yolk, salt and 1 tablespoon of the butter. Cook over moderate heat, whisking constantly, until thickened, about 5 minutes. Immediately strain the curd into the bowl. Whisk in the remaining lemon zest and 2 tablespoons of butter. Press plastic wrap directly onto the surface and refrigerate until cool, about 15 minutes.
In a medium bowl, softly whip the cream. Fold the lemon curd into the whipped cream and refrigerate for at least 15 minutes.
PREPARE THE STRAWBERRIES: In a medium bowl, toss the strawberries with the sugar and let stand for 15 minutes.
Split the biscuits in half and arrange the bottom halves on plates. Mound the lemon cream on the biscuits, top with the strawberries and their juices and replace the tops. Serve right away.
Lemon Blueberry Muffins


Ingredients:
flour, sugar, baking powder, baking soda, salt, plain yogurt, butter, egg, lemon, zest of, vanilla, blueberries, granulated sugar, turbinado sugar

Directions:
Preheat oven to 400F.
Grease one 12 cup muffin tin and set aside.
Mix together flour, sugar, baking powder, baking soda, and salt in a large bowl.
Add yogurt, cooled melted butter, egg, lemon zest, and vanilla, stirring until just combined.
Gently fold in the blueberries.
Pour batter into the muffin cups.
Sprinkle tops lightly with granulated or turbinado sugar.
Bake for 20-23 minutes or until a toothpick inserted in a muffin can be removed clean.
Cool 5-10 minutes in pan, then finish cooling on a wire rack.
Salmon Club Sandwich


Ingredients:
pink salmon, mayonnaise, bacon bits, fresh basil, tomatoes, tomatoes, lettuce leaves

Directions:
"In bowl, combine Salmon with next 4 ingredients; blend well. Evenly spread salmon mixture on 2 slices of bread. Top each with a lettuce leaf and a slice of tomato. Stack on top of each other face up, then top with third slice of bread. Secure with toothpicks and cut into triangles. Makes one club sandwich."
CHEESY CHICKEN VOL-AU-VENT


Ingredients:
olive oil, red onion, garlic cloves, red pepper flakes, low sodium chicken broth, dry white wine, chicken, heavy cream, rosemary, sharp cheddar cheese, black pepper, cornstarch, parsley

Directions:
In a deep skillet over medium heat, add oil and when hot, add onions; sauté for 2 minutes. Add red peppers and sauté for 2 minutes. Add garlic and red pepper flakes; sauté 1 minute. Pour in chicken broth and white wine; stir. Increase heat to medium-high and bring to a boil, about 5 minutes, or until it reduces down to half.
Add peas, chicken, heavy cream and rosemary; stir, reduce heat to medium and cook for 5 minutes. Add cheese and season with freshly ground black pepper; simmer for another 2 minutes.
Add cornstarch mixture and stir until sauce thickens, about 45 seconds. Remove from heat and spoon immediately in vol-au-vent. Place caps on top and sprinkle with fresh chopped parsley. Serve 4.
Note: For a less formal presentation, substitute puff pastries for pasta or rice.
Chef John's Caramel Apple Pie
Category: desserts
By Chef John

To me, this is the purest and most intensely flavored apple pie recipe there is. The interesting thing about this recipe is the way the caramel sauce is poured over the apples and the lattice crust. You know how with a traditional apple pie some of the apple juices will caramelize as it bakes and bubble out of the pie and bake into and onto the flaky crust? That's how this whole pie is.

Ingredients:
6 tablespoons unsalted butter
½ cup white sugar
½ cup brown sugar
¼ cup water
¼ teaspoon cinnamon
1 pinch salt
5  apples - peeled, cored and sliced
1  pastry for double-crust pie (see footnote for recipe link)

Directions:
Preheat oven to 425 degrees F (220 degrees C). Combine butter, white sugar, brown sugar, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat and set aside. Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate; pour in apple slices. Roll out top crust into a 10-inch circle. Cut into 8 (1-inch) wide strips with a sharp paring knife or pastry wheel. Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal. Pour butter-sugar mixture over top of pie, coating the lattice, and allowing any remaining sauce to drizzle through the crust. Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 40 mins
Yields: 1 9-inch pie

Calories: 335.7
Fat: 16.3 g
Saturated fat: 7.4 g
Carbohydrates: 48.2 g
Sugars: 34.8 g
Dietary fiber: 2.9 g
Protein: 1.7 g
Cholesterol: 22.9 mg
Sodium: 142.4 mg
Healthier Alfredo Sauce with Shrimp and Broccoli
Category: side-dish
By Scott Tracy

Heavy cream and all but 1 tablespoon of butter are omitted from this dish, and cream cheese and Greek yogurt are used in their place. A slice of bacon is used to add some richness and a smoky aroma, but not a ton of fat. Serve with sauteed zucchini noodles, pasta, or rice.

Ingredients:
1 slice bacon, diced
3 cups broccoli florets, cut into 1/2-inch pieces
¼  lemon, juiced
2 tablespoons olive oil
1 tablespoon butter
3 tablespoons all-purpose flour
1 cup 2% milk
4 tablespoons low-fat whipped cream cheese
2 cups chicken broth
1 cup shredded Parmesan cheese, divided
½ cup shredded Italian cheese blend
1 (7 ounce) container plain 2% Greek yogurt
¾ pound raw medium shrimp - peeled, tails off, and deveined
1 teaspoon garlic powder, or to taste
1 teaspoon Italian seasoning
salt and ground black pepper to taste
6 sprigs fresh parsley

Directions:
Place bacon in a large frying pan and cook over medium-high heat, stirring occasionally, until mostly but not fully cooked, about 6 minutes. Reduce heat to medium, add broccoli, and saute until bright green and crisp-tender, 3 to 5 minutes. Pour broccoli and bacon into a bowl lined with a paper towel to absorb excess oil; discard paper towel and toss broccoli mixture with lemon juice. Heat olive oil and butter in a deep saucepan over medium heat until bubbling. Whisk in flour to create a roux; continue whisking until mixture turns golden brown, about 3 minutes. Slowly whisk in milk until smooth. Reduce heat to low, add cream cheese, and whisk until no lumps remain. Stir in chicken broth, increase heat to medium, and simmer until thick, 5 to 7 minutes. Add 3/4 cup Parmesan cheese and Italian cheese; stir until incorporated. Stir in Greek yogurt. Add shrimp and cook until bright pink on the outside and the meat is opaque, 3 to 4 minutes. Add garlic powder, Italian seasoning, salt, and pepper. Remove from heat and stir in broccoli-bacon mixture. Sprinkle with remaining Parmesan and garnish with parsley.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 328.2
Fat: 20.5 g
Saturated fat: 9.5 g
Carbohydrates: 13 g
Sugars: 5.1 g
Dietary fiber: 2.3 g
Protein: 23.7 g
Cholesterol: 129.2 mg
Sodium: 953.6 mg
Instant Pot® Garlic-Sesame Chicken Thighs
Category: world-cuisine
By fabeveryday

We love garlic and sesame sauce on chicken wings, and this is an entree version made with chicken thighs. Pressure cooking the chicken with the sauce infuses the chicken with serious flavor. We like to serve this with white rice.

Ingredients:
4 each bone-in, skin on chicken thighs
1 pinch salt and ground black pepper to taste
2 tablespoons sesame oil
4 garlic clove (blank)s garlic cloves, minced
6 tablespoons water, divided
¼ cup soy sauce
¼ cup hoisin sauce
1 tablespoon honey
2 tablespoons cornstarch
2 tablespoons chopped green onions
1 tablespoon toasted sesame seeds

Directions:
Season chicken thighs with salt and pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat sesame oil in the pot. Add chicken thighs and saute until browned on the first side, 3 to 4 minutes. Add garlic and flip the chicken, sauteing until the other side is browned and the garlic is fragrant, 3 to 4 minutes more. Hit Cancel and transfer the chicken to a plate using tongs or a slotted spoon. Pour 1/4 cup water into the pot and use a wooden spoon to scrape any browned bits from the bottom. Whisk soy sauce, hoisin sauce, and honey together in a bowl until smooth. Return chicken to the pot and pour sauce over the top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 6 to 10 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes.  Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove chicken with tongs or a slotted spoon and set aside. Mix remaining 2 tablespoons water with cornstarch in a small bowl. Turn on Saute function and whisk cornstarch slurry into the sauce. Simmer until the sauce thickens, about 2 minutes. Cancel Saute function. Return chicken to the sauce, sprinkle with green onions and sesame seeds, and toss everything together.

Prep time: 10 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 307.7
Fat: 16.5 g
Saturated fat: 3.5 g
Carbohydrates: 17.9 g
Sugars: 9 g
Dietary fiber: 1 g
Protein: 21.4 g
Cholesterol: 70.8 mg
Sodium: 1264.5 mg
Zucchini Parmesan


Ingredients:
zucchini, zucchini, garlic cloves, onion, eggs, flour, onion powder, garlic powder, paprika, basil, oregano, seasoning salt, parmesan cheese, olive oil, mozzarella cheese, tomato sauce

Directions:
Preheat oven to 350°F.
Wash zucchini, remove ends, and slice into 1/3 inch coins.  Slice the onion very thinly.  Peel garlic.
Beat eggs in shallow bowl.
In a separate shallow bowl, combine flour, onion powder, garlic powder, paprika, basil, oregano, seasoning salt, and bread crumbs.  Stir to mix well.
Dip sliced zucchini into egg mixture, then into flour mixture.
Heat olive oil in skillet and add whole garlic cloves.  As the garlic cloves become golden, crush them into the oil using a fork.  Remove garlic before it becomes brown.
Place zucchini in hot oil.  Don't overload the skillet as they should cook separated in the oil.  Sprinkle a few slices of sliced onion over them.  Turn zucchini over as they become golden brown and cook the other side.
Remove zucchini and onions to a paper towel to drain.  Sprinkle with salt and pepper to taste (and more garlic powder and onion powder, if desired].
Arrange zucchini on the bottom of a greased 8x8 baking dish.  Sprinkle a layer of Parmesan cheese and a layer of mozzarella, then with a layer of tomato sauce.  (Note: if tomatoes are ripe and in season, sliced ripe tomatoes may be substituted for the sauce in this dish].
Continue to make layers of zucchini, cheeses, and sauce until all ingredients are used, ending with mozzarella.
Sprinkle with buttered bread crumbs, if desired.
Bake uncovered at 350F for 25 minutes or until bubbly.  Let cool for a couple minutes before serving.