| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 4 | md | Sized zucchini squash, about 2 pounds |
| 4 | tb | Butter or margarine |
| Salt and black pepper | ||
| 1/4 | ts | Oregano |
| 1 | tb | Instant minced onion |
| 3/4 | c | Canned beef bouillon, undiluted* |
INSTRUCTIONS
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 <priss@AMARANTH.COM> Date: Mon, 26 Aug 1996 10:25:07 -0500
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