Zucchini Squash Casserole Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4 medium: Sized zucchini squash, about 2 pounds
4 tbsp: Butter or margarine,
Salt and black pepper,
1/4 tsp: Oregano,
1 tbsp: Instant minced onion,
3/4 cup: Canned beef bouillon, undiluted*
Directions:
Wash zucchini; cut into 1/2 inch thick slices. In a large skillet lightly
brown slices in hot butter. Transfer slices to a shallow 1-1/2 quart
casserole with a tight fitting lid. Sprinkle layers of zucchini with salt,
pepper, oregano and minced onion. Add bouillon to butter left in skillet,
heat to boiling and pour over squash; cover. Bake in 350 degree oven 25-30
minutes or until slices are tender, but still a little firm. Makes 4
servings. *or can use chicken broth
Posted to EAT-L Digest 25 Aug 96
From: Pam and KerryAnn Cobb
Date: Mon, 26 Aug 1996 10:25:07 -0500
Source from luhu.jp
brown slices in hot butter. Transfer slices to a shallow 1-1/2 quart
casserole with a tight fitting lid. Sprinkle layers of zucchini with salt,
pepper, oregano and minced onion. Add bouillon to butter left in skillet,
heat to boiling and pour over squash; cover. Bake in 350 degree oven 25-30
minutes or until slices are tender, but still a little firm. Makes 4
servings. *or can use chicken broth
Posted to EAT-L Digest 25 Aug 96
From: Pam and KerryAnn Cobb
Date: Mon, 26 Aug 1996 10:25:07 -0500
Source from luhu.jp
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