| 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
A Message from our Provider:
“Hell! I thought it didn’t matter what you believed as long as you were sincere!”