Yummy zucchini bake
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Zucchini | |
| ½ | cup | Water |
| ½ | cup | Onion, chopped |
| 1 | cup | Cheddar cheese, grated |
| ½ | cup | Gruyere cheese, grated |
| 1 | cup | Sour cream |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Paprika |
| 1 | cup | Bread crumbs |
| Parmesan cheese to taste | ||
Directions
Contributed to the echo by: Janice Norman Originally from: "The Mayor's Cookbook" Yummy Zucchini Bake (Mayor Eugene B. Kunk, Springfield, Ohio)
Wash and boil zucchini about 10 minutes. Cut off ends and halve lengthwise. Arrange in shallow, buttered casserole. Saute onion in butter; add remaining ingredients and spread over zucchini. Top with bread crumbs mixed with parmesan cheese. Bake at 350 for 45 minutes.
Related recipes
- Another zucchini dish
- Baked stuffed zucchini
- Baked zucchini italian-style
- Baked zucchini with cheese
- California zucchini bake
- Corn bread zucchini bake
- Creamy zucchini casserole
- Hot baked zucchini with cheese
- Italian style baked zucchini
- Tomato-zucchini bake
- Zesty zucchini bake
- Zucchini and cheese bake
- Zucchini bake
- Zucchini beef bake
- Zucchini casserole
- Zucchini rice bake
- Zucchini squash
- Zucchini squash casserole
- Zucchini tomato bake^
- Zucchini-feta bake