| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 8 |
|
Zucchini |
| 1/2 |
c |
Water |
| 1/2 |
c |
Onion, chopped |
| 1 |
c |
Cheddar cheese, grated |
| 1/2 |
c |
Gruyere cheese, grated |
| 1 |
c |
Sour cream |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Paprika |
| 1 |
c |
Bread crumbs |
|
|
Parmesan cheese to taste |
INSTRUCTIONS
Contributed to the echo by: Janice Norman Originally from: "The Mayor's
Cookbook" Yummy Zucchini Bake (Mayor Eugene B. Kunk, Springfield, Ohio)
Wash and boil zucchini about 10 minutes. Cut off ends and halve lengthwise.
Arrange in shallow, buttered casserole. Saute onion in butter; add
remaining ingredients and spread over zucchini. Top with bread crumbs mixed
with parmesan cheese. Bake at 350 for 45 minutes.
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