Post by carnation037 on Feb 11, 2003 19:49:08 GMT -6
Zesty Zucchini Casserole
Serves 8
2 pounds zucchini, sliced
1/3 cup chopped onion
1/4 cup + 2 tablespoons margarine, separated
2 tablespoons flour
1/2 cup milk
1/2 teaspoon salt
1/2 pound Velveeta cheese spread, cubed
2 medium tomatoes, chopped
1 1/2 cups fresh breadcrumbs
Heat oven to 350F. Cook zucchini & onion in 1/4 cup
margarine over medium heat for 5 minutes.
Melt the 2 tbsp. margarine and make white sauce with flour, milk & salt.
Add Velveeta; stir until melted.
Layer half of zucchini mixture, tomatoes, & Velveeta sauce in 12X8" baking dish.
Repeat layers.
Top with crumbs tossed with melted margarine.
Bake at 350F for 35 minutes.
Serves 8
2 pounds zucchini, sliced
1/3 cup chopped onion
1/4 cup + 2 tablespoons margarine, separated
2 tablespoons flour
1/2 cup milk
1/2 teaspoon salt
1/2 pound Velveeta cheese spread, cubed
2 medium tomatoes, chopped
1 1/2 cups fresh breadcrumbs
Heat oven to 350F. Cook zucchini & onion in 1/4 cup
margarine over medium heat for 5 minutes.
Melt the 2 tbsp. margarine and make white sauce with flour, milk & salt.
Add Velveeta; stir until melted.
Layer half of zucchini mixture, tomatoes, & Velveeta sauce in 12X8" baking dish.
Repeat layers.
Top with crumbs tossed with melted margarine.
Bake at 350F for 35 minutes.