Recipe: Zucchini a la Creole (casserole, Southern Living, 1980's)

ZUCCHINI A LA CREOLE

2 1/2 pounds zucchini, sliced
1/2 cup green bell pepper, diced
1/2 cup chopped onion
3 tablespoons butter or margarine, melted
3 large tomatoes, chopped
3 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon sugar
1/2 cup buttered bread crumbs
1/4 cup shredded cheddar cheese

Cook zucchini in small amount of water in a covered saucepan about 8 minutes. Drain and place zucchini in greased 2-quart casserole.

Saute green pepper and onion in melted butter until limp but not brown. Add tomatoes; sprinkle with flour and stir well. Cook an additional 2 to 3 minutes or until vegetables are tender. Season with salt, pepper, and sugar. Spoon mixture over the zucchini.

Combine crumbs and cheddar cheese and sprinkle over casserole.

Bake at 350 degrees F for 30 minutes or until cheese is melted and mixture is bubbly.

Makes 10 servings
Source: Southern Living Vegetable Cookbook, 1980
From: SueA, CA, 08-05-97