| 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
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