| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Casseroles, Side dishes, Vegetables |
1 |
Servings |
INGREDIENTS
| 4 |
c |
Cubed zucchini |
| 1/2 |
c |
Chopped onion |
| 1 |
|
Clove garlic, mashed |
| 2 |
tb |
Butter |
| 2 |
tb |
Flour |
| 1 |
ts |
Salt |
| 2/3 |
c |
Evaporated milk |
| 1/2 |
c |
Sour cream |
| 1/2 |
c |
Shredded Cheddar cheese |
INSTRUCTIONS
Cook zucchini, onion and garlic in butter until crisp-tender, stirring
frequently. Remove from heat. Sprinkle with flour and salt and toss well.
Stir in evaporated milk, sour cream and cheese. Turn into a shallow 1-quart
casserole. Bake at 375F for 20 minutes.
Recipe by: Mom Posted to EAT-L Digest by Nancy Pallotta
<nancee@NEO.LRUN.COM> on Jul 5, 1997
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