Zucchini squash casserole

Yield: 1 Servings

Measure Ingredient
4 mediums Sized zucchini squash, about 2 pounds
4 tablespoons Butter or margarine
\N \N Salt and black pepper
¼ teaspoon Oregano
1 tablespoon Instant minced onion
¾ cup Canned beef bouillon, undiluted*

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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