Recipe - Zucchini Squash Casserole

4 md Sized zucchini squash, about
2 pounds
4 tablespoon Butter or margarine
Salt and black pepper
One fourth teaspoon Oregano
1 tablespoon Instant minced onion
Three fourths cup Canned beef bouillon,
undiluted*

Wash zucchini; cut into One half inch thick slices. In a large skillet lightly
brown slices in hot butter. Transfer slices to a shallow 1One half quart
casserole with a tight fitting lid. Sprinkle layers of zucchini with salt,
pepper, oregano and minced onion. Add bouillon to butter left in skillet,
heat to boiling and pour over squash; cover. Bake in 350 degree oven 2530
minutes or until slices are tender, but still a little firm. Makes 4
servings. *or can use chicken broth

Posted to EATL Digest 25 Aug 96

From: Pam and KerryAnn Cobb priss@AMARANTH.COM

Date: Mon, 26 Aug 1996 10:25:07 0500