GREAT GRATED ZUCCHINI
"Grating gives a new taste and a different texture to zucchini. Baked in the oven and mixed with sour cream this innovative dish is crisp and appealing."
1 1/4 pounds zucchini, grated with peel and blotted dry with a paper towel
1 1/2 tablespoons butter or margarine, diced
1/4 to 1/3 cup light sour cream
1/4 teaspoon salt
Freshly ground pepper (to taste)
Freshly grated Parmesan cheese (for topping)
Preheat oven to 350 degrees F.
Place grated zucchini in an 8-by-8-inch baking dish that has been lightly coated with cooking spray or oil. Dot with butter.
Bake uncovered, for 15 minutes. Stir in sour cream, salt, and pepper. Sprinkle with Parmesan cheese and bake until zucchini is tender-crisp and cheese melts, about 10 minutes longer.
Makes 4-6 servings
Source: The Big Book of Casseroles: 250 Recipes for Serious Comfort Food by Maryana Vollstedt
"Grating gives a new taste and a different texture to zucchini. Baked in the oven and mixed with sour cream this innovative dish is crisp and appealing."
1 1/4 pounds zucchini, grated with peel and blotted dry with a paper towel
1 1/2 tablespoons butter or margarine, diced
1/4 to 1/3 cup light sour cream
1/4 teaspoon salt
Freshly ground pepper (to taste)
Freshly grated Parmesan cheese (for topping)
Preheat oven to 350 degrees F.
Place grated zucchini in an 8-by-8-inch baking dish that has been lightly coated with cooking spray or oil. Dot with butter.
Bake uncovered, for 15 minutes. Stir in sour cream, salt, and pepper. Sprinkle with Parmesan cheese and bake until zucchini is tender-crisp and cheese melts, about 10 minutes longer.
Makes 4-6 servings
Source: The Big Book of Casseroles: 250 Recipes for Serious Comfort Food by Maryana Vollstedt
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Side Dishes - Vegetables
Side Dishes - Vegetables
- Eggplant Steaks (broiled)
- Sweet and Sour Vidalia Onions (baked with garlic and thyme)
- Pasta with Swiss Chard and Fresh Tomato Sauce
- P.F. Chang's China Bistro Coconut-Curry Vegetables
- Brussels Sprouts with Sweet Bell Pepper and Walnuts
- Gratin of Red Peppers (blender or food processor)
- Grilled Asparagus with Prosciutto and Orange Mayonnaise
- Tomato Vertis (baked tomatoes with vegetable stuffing, 1970's)
- Greek Spinach casserole
- Oberlin College Inn Stuffed Zucchini (using mushrooms and Gruyere)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute