- 2 lbs zucchini, cut in 1/2-inch chunks
- 16 cherry tomatoes
- 4 tbspns butter
- 1/4 cup chopped onion
- 1 clove of garlic, crushed
- 4 oz cheddar cheese
- 1/2 cup soft bread crumbs
- 1/2 tspn salt
- 1/4 tspn white pepper
Melt 2 tablespoons butter in frypan. Saute onion and garlic. Add zucchini, salt, and white pepper. Cook for 5 minutes.
Layer zucchini mixture in buttered 1-1/2 quart baking dish with tomatoes and cheese. Combine crumbs with 2 tablespoons melted butter, and sprinkle over casserole.
Bake at 350 degrees for about 25 minutes. Yields 6 servings.
(Origin - "Salads and Vegetables - Favorite Recipes of Home Economics Teachers" by Favorite Recipes Press, 1964. This recipe was by Martha Love of R.B. Worthy High School in Saltville, Virginia.)
More "Lost" Vegetable Recipes
Fresh Corn in Cream (1952)
Sweet and Sour Green Beans (1963)
Cauliflower in White Wine (1965)Layer zucchini mixture in buttered 1-1/2 quart baking dish with tomatoes and cheese. Combine crumbs with 2 tablespoons melted butter, and sprinkle over casserole.
Bake at 350 degrees for about 25 minutes. Yields 6 servings.
(Origin - "Salads and Vegetables - Favorite Recipes of Home Economics Teachers" by Favorite Recipes Press, 1964. This recipe was by Martha Love of R.B. Worthy High School in Saltville, Virginia.)
More "Lost" Vegetable Recipes
Fresh Corn in Cream (1952)
Sweet and Sour Green Beans (1963)
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