Recipe - Zucchini Custard

4 small Zucchini, cut or sliced up One fourth inch
thick
One fourth cup Sour cream
One half teaspoon Seasoned salt
1/8 teaspoon Pepper
1 Egg
2 tablespoon Margarine
1 ds Of garlic salt
One half cup Parmesan or romano cheese,
grated

Boil zucchini in small amount of boiling water until tender crisp. Drain
well and place in shallow 1 quart baking dish. With fork, beat together
next 6 ingredients and half the cheese. Pour over zucchini and sprinkle
with remaining cheese. Bake in 400 F oven for 15 minutes or until set.

Origin: Jayne Donnelly, Fort Worth Shared by: Sharon Stevens