Zucchini con salsa

Yield: 4 To 6 servi

Measure Ingredient
6 Zucchinis or yellow summer squash; all cut into thin disks, (up to 12)
1 can Salsa; 6 to 8 ounces in all
2 Cloves of garlic; minced
Jack cheese or white Mexican Mennonite cheese

This is a fine summer dish to use with the mild canned salsas available to most people.

Lightly grease a casserole. Fill the casserole with sliced zucchini.

Sprinkle with garlic. Pour the salsa over the squash and seal the casserole. Bake 30 minutes at 375. Open the casserole and sprinkle with cheese. Cook open just until cheese is melted.

Posted to recipelu-digest by Eeyore <efalt@...> on Feb 24, 1998

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