ZUCCHINI WITH SOUR CREAM
3 medium zucchini
1/2 cup sour cream (or more)
2 tablespoons butter
2 tablespoons grated cheese (plus more for topping)
salt and pepper (to taste)
paprika
1 tablespoon chopped chives
1/4 cup buttered bread crumbs
Preheat oven to 375 degrees F. Butter a 1 1/2 quart flat baking dish.
Slice washed, unpeeled zucchini into thin rounds; simmer, covered, in a small amount of water for 6-8 minutes, shaking the pan frequently. Drain.
Combine sour cream, butter, 2 tablespoons grated cheese, salt, pepper and paprika; stir over low heat to melt cheese.
Remove from heat and mix in chives; toss lightly with zucchini. Place in prepared baking dish; top with crumbs and sprinkle with additional cheese.
Bake in a preheated 375 degree F oven for about 10 minutes.
TO MAKE AHEAD:
Can be prepared ahead and refrigerated, but increase the baking time to 30 minutes.
Servings: 6
From: Creme of the Crop
Source: The Best of the Best From Texas by Gwen McKee and Barbara Moseley
3 medium zucchini
1/2 cup sour cream (or more)
2 tablespoons butter
2 tablespoons grated cheese (plus more for topping)
salt and pepper (to taste)
paprika
1 tablespoon chopped chives
1/4 cup buttered bread crumbs
Preheat oven to 375 degrees F. Butter a 1 1/2 quart flat baking dish.
Slice washed, unpeeled zucchini into thin rounds; simmer, covered, in a small amount of water for 6-8 minutes, shaking the pan frequently. Drain.
Combine sour cream, butter, 2 tablespoons grated cheese, salt, pepper and paprika; stir over low heat to melt cheese.
Remove from heat and mix in chives; toss lightly with zucchini. Place in prepared baking dish; top with crumbs and sprinkle with additional cheese.
Bake in a preheated 375 degree F oven for about 10 minutes.
TO MAKE AHEAD:
Can be prepared ahead and refrigerated, but increase the baking time to 30 minutes.
Servings: 6
From: Creme of the Crop
Source: The Best of the Best From Texas by Gwen McKee and Barbara Moseley
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