Friday, March 20, 2020

Swiss Zucchini Casserole (1974)

  • 3 tbspns butter
  • 3 tbspns flour
  • 1 cup milk, hot
  • 1 tbspn grated onion
  • 1/4 tspn salt
  • 2 cups zucchini, shredded (firm flesh of 1 zucchini)
  • 1 tbspn vegetable oil
  • 2 eggs, hard-boiled and sliced
  • 1 cup shredded Swiss cheese
  • 1 tbspn butter
  • 3 tbspns soft bread crumbs
  • Salt and pepper, to taste
Melt 3 tablespoons of butter, and add flour, stirring until it bubbles. Add hot milk slowly, stirring constantly until smooth. Add grated onion and salt; cook 5 minutes, stirring. 

Saute shredded zucchini in oil slowly for 10 minutes, stirring. Stir in thick cream sauce and sliced eggs. Add salt and pepper to taste.

Transfer half of this mixture to buttered casserole. Top with half of Swiss cheese, then add the rest of the creamed zucchini mixture. Top with the rest of the Swiss cheese, and sprinkle with buttered bread crumbs. 

Bake at 400 degrees for 15 minutes, until to is browned and bubbly. Serves 4 to 6.

More "Lost" Zucchini Recipes
Cheddar Zucchini Bake with Bacon (1974)

(Origin - "The Zucchini Cookbook" by Paula Simmons, 1974.) 

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