Zucchini squash casserole
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Sized zucchini squash, about 2 pounds |
| 4 | tablespoons | Butter or margarine |
| Salt and black pepper | ||
| ¼ | teaspoon | Oregano |
| 1 | tablespoon | Instant minced onion |
| ¾ | cup | Canned beef bouillon, undiluted* |
Directions
Wash zucchini; cut into ½ inch thick slices. In a large skillet lightly brown slices in hot butter. Transfer slices to a shallow 1-½ quart casserole with a tight fitting lid. Sprinkle layers of zucchini with salt, pepper, oregano and minced onion. Add bouillon to butter left in skillet, heat to boiling and pour over squash; cover. Bake in 350 degree oven 25-30 minutes or until slices are tender, but still a little firm. Makes 4 servings. *or can use chicken broth Posted to EAT-L Digest 25 Aug 96 From: Pam and KerryAnn Cobb <priss@...> Date: Mon, 26 Aug 1996 10:25:07 -0500
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