Guest guest Posted October 27, 2000 Report Share Posted October 27, 2000 * Exported from MasterCook * Zucchini And Crookneck Squash Casserole Recipe By : St. Paul Pioneer Press, 9/8/00 Serving Size : 4 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds zucchini and crookneck squash -- combined unpeeled and cut into 3/4-inch slices 4 green onions -- sliced including some tender green tops 1/2 cup light sour cream 1/4 teaspoon dried thyme 1/4 teaspoon salt 1/8 teaspoon white pepper 1/2 cup dry bread crumbs preferably sourdough 1 cup grated cheddar cheese Makes 4 to 6 servings. A vegetable side dish from " The Big Book of Casseroles. " If you don't have any crookneck squash, use all zucchini. To prepare oven, baking dish: Preheat oven to 375 degrees. Lightly coat 8- by 8-inch baking dish with oil. To steam vegetables: Add some water to pan fitted with steamer rack over medium heat. Place squash in rack. Steam over gently boiling water for 5 minutes, or until slightly tender. To bake casserole: In medium bowl, mix squash, onions, sour cream, thyme, salt and pepper. Place in baking dish. Sprinkled with crumbs. Top with cheese. Bake for 20 minutes, or until heated through and cheese is melted. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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