Zucchini with sour cream
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Zucchini |
| ½ | cup | Sour cream or more |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Grated cheese |
| Salt and pepper | ||
| Paprika | ||
| 1 | tablespoon | Chopped chives |
| ¼ | cup | Buttered bread crumbs |
| Additional grated cheese | ||
Directions
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 1½-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@...> on May 7, 1998
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