Post by marlaoh on Oct 14, 2004 7:18:12 GMT -6
Zucchini Cheese Bake
Prep: 10 min, Cook: 15 min.
1 lb. zucchini, sliced
1 Tbs. plus 1 tsp. unsalted butter
1/4 cup onion, finely diced
1 Tbs. plus 1 tsp. mayonnaise type salad dressing
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard
1 Tbs. plus 1 tsp. skim milk
1/4 lb. Muenster cheese, cubed
Preheat oven to 400°F. Place zucchini in a steamer basket over boiling water. Cover saucepan and steam 3-4 minutes. Remove steamer basket from saucepan and set aside. Heat butter in a heavy nonstick skillet over medium heat. Sauté onion 2-3 minutes or until tender. Remove from heat. Stir in dressing, Worcestershire sauce, mustard, and skim milk. Add cooked zucchini and cheese and toss to combine. Transfer mixture to a lightly oiled baking dish. Cover tightly and bake 10-15 minutes.
Prep: 10 min, Cook: 15 min.
1 lb. zucchini, sliced
1 Tbs. plus 1 tsp. unsalted butter
1/4 cup onion, finely diced
1 Tbs. plus 1 tsp. mayonnaise type salad dressing
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard
1 Tbs. plus 1 tsp. skim milk
1/4 lb. Muenster cheese, cubed
Preheat oven to 400°F. Place zucchini in a steamer basket over boiling water. Cover saucepan and steam 3-4 minutes. Remove steamer basket from saucepan and set aside. Heat butter in a heavy nonstick skillet over medium heat. Sauté onion 2-3 minutes or until tender. Remove from heat. Stir in dressing, Worcestershire sauce, mustard, and skim milk. Add cooked zucchini and cheese and toss to combine. Transfer mixture to a lightly oiled baking dish. Cover tightly and bake 10-15 minutes.