ZUCCHINI AND CROOKNECK SQUASH CASSEROLE
1 1/2 pounds zucchini and crookneck squash combined, unpeeled, and cut in rounds
4 green onions, including some tender green top
1/2 cup light sour cream
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 cup dry bread crumbs (preferably sourdough)
1 cup grated cheddar cheese
Preheat oven to 375 degrees F. Lightly coat 8- by 8-inch baking dish with oil.
TO STEAM VEGETABLES:
Add some water to pan fitted with steamer rack over medium heat. Place squash in rack. Steam over gently boiling water for 5 minutes, or until slightly tender.
TO BAKE CASSEROLE:
In medium bowl, mix squash, onions, sour cream, thyme, salt and pepper. Place in baking dish. Sprinkled with crumbs. Top with cheese.
Bake for 20 minutes, or until heated through and cheese is melted.
Servings: 6
Source: The Big Book of Casseroles by Maryana Vollstedt
1 1/2 pounds zucchini and crookneck squash combined, unpeeled, and cut in rounds
4 green onions, including some tender green top
1/2 cup light sour cream
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 cup dry bread crumbs (preferably sourdough)
1 cup grated cheddar cheese
Preheat oven to 375 degrees F. Lightly coat 8- by 8-inch baking dish with oil.
TO STEAM VEGETABLES:
Add some water to pan fitted with steamer rack over medium heat. Place squash in rack. Steam over gently boiling water for 5 minutes, or until slightly tender.
TO BAKE CASSEROLE:
In medium bowl, mix squash, onions, sour cream, thyme, salt and pepper. Place in baking dish. Sprinkled with crumbs. Top with cheese.
Bake for 20 minutes, or until heated through and cheese is melted.
Servings: 6
Source: The Big Book of Casseroles by Maryana Vollstedt
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