Zucchini custard

6 Servings

Ingredients

Quantity Ingredient
4 smalls Zucchini, sliced 1/4 inch thick
¼ cup Sour cream
½ teaspoon Seasoned salt
⅛ teaspoon Pepper
1 Egg
2 tablespoons Margarine
1 dash Of garlic salt
½ cup Parmesan or romano cheese, grated

Directions

Boil zucchini in small amount of boiling water until tender crisp.

Drain well and place in shallow 1 quart baking dish. With fork, beat together next 6 ingredients and half the cheese. Pour over zucchini and sprinkle with remaining cheese. Bake in 400 F oven for 15 minutes or until set.

Origin: Jayne Donnelly, Fort Worth Shared by: Sharon Stevens

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