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Full Online Book HomeLearning KitchenVegetables - Squash - Zucchini Casserole
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Vegetables - Squash -  Zucchini Casserole Post by :jaideep26 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :807

Click below to download : Vegetables - Squash - Zucchini Casserole (Format : PDF)

Vegetables - Squash - Zucchini Casserole

1 1/2 pounds zucchini
1 (15 ounce can) spaghetti sauce, stewed tomatoes or tomato sauce
1 tablespoons instant minced onion
1/4 cup dry red wine
1/4 teaspoons oregano
1 1/2 cups prepared croutons or dry toast squares
2 tablespoons grated Parmesan cheese

Cut squash into 1/4 inch thick rounds. Place steaming plate in appliance. Add 1/4 cup water and add squash. Cover and cook until chime rings. Remove squash and take out steaming plate. Rinse the inner pan and return squash to inner pan. Pour over tomato or spaghetti sauce. Stir in onion, oregano and wine. Cover and cook 5 minutes or until sauce boils. Stir in bread squares or croutons and sprinkle top with Parmesan cheese. Cover and cook on warm 15 minutes.

Serves 4 to 6
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2 cups zucchini, cubed (leave peel on) 1 large onion, chopped 1 pkg. Stove Top Stuffing Mix (chicken flavor) 1 stick butter or margarine, melted 8 oz. sour cream 1 (10 3/4 oz.) can cream of chicken soup 8 oz. sharp NY white Cheddar cheese, shredded. crumbs in Preheat oven to 350 degrees F.Boil zucchini and onion in slated water for 10 minutes; drain. Set aside. Toss stuffing crumbs and seasoning packet with melted butter. Put half in the bottom of 9 x 13 pan. Mix sour cream, soup and

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2 1/2 c zucchini grated 1 egg 2 TB melted butter 1 c crushed bread crumbs 1/2 c chopped onion 1 1/2 tsp Old Bay seasoning Mix all, dredge in flour & fry til golden brown.