| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
American |
Meat |
4 |
Servings |
INGREDIENTS
| 6 |
sm |
Zucchini (1-1/2 lbs) |
| 1 |
lb |
Ground beef |
| 1/2 |
c |
Chopped onion |
| 1 1/2 |
c |
Soft bread crumbs |
| 1/4 |
ts |
Dried thyme leaves; crushed |
| 1/4 |
c |
Butter or margarine |
| 1/4 |
c |
All-purpose flour |
| 2 |
c |
Milk |
| 4 |
oz |
Sharp processed American cheese; shredded (1 cup) |
| 1 |
tb |
Butter; melted |
INSTRUCTIONS
Wash & remove ends from zucchini; cut in 1/2 inch slices. Cook in boiling
salted water 5 minutes or until tender. Drain. In skillet, cook meat with
onion until browned; drain excess fat. Stir in 1/2 cup bread crumbs, 3/4
tsp salt, thyme, 1/8 tsp pepper; remove from heat. In saucepan, melt 1/4
cup butter; blend in flour & 1/2 tsp salt. Add milk all at once. Stir till
bubbles & thickens. Add cheese; stir till melted. Stir in meat mixture.
Place 1/2 zucchini in 2-quart baking dish, cover with 1/2 meat-cheese
mixture. Repeat layers. Combine remaining bread crumbs with 1 Tbs melted
butter. Sprinkle on top. Bake at 350 for 30-35 minutes.
MRS H.C. (PATTY) JOHNSTON
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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