| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 6 | Servings | ||
INGREDIENTS
| 3 | md | Zucchini |
| 1/2 | c | Sour cream or more |
| 2 | tb | Butter |
| 2 | tb | Grated cheese |
| Salt and pepper | ||
| Paprika | ||
| 1 | tb | Chopped chives |
| 1/4 | c | Buttered bread crumbs |
| Additional grated cheese |
INSTRUCTIONS
Slice washed, unpeeled zucchini into thin rounds; simmer, covered, in a small amount of water for 6-8 minutes, shaking the pan frequently. Drain. Combine sour cream, butter, 2 tablespoons grated cheese, salt, pepper and paprika; stir over low heat to melt cheese. Remove from heat and mix in chives; toss lightly with zucchini. Place in a buttered 1 1/2-quart flat baking dish; top with crumbs and sprinkle with additional cheese. Bake in a preheated 375°F oven for about 10 minutes. Can be prepared ahead and refrigerated, but increase the baking time to 30 minutes. Source: Creme of the Crop Happily scanned and MC formatted, using Buster, by Pamela Creeden 5/7/98 NOTES : Captivating! Recipe by: The Best of the Best From Texas, p.139 Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@sprintmail.com> on May 7, 1998
A Message from our Provider:
“Jesus: beaten so that you could be unbeatable”