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Herb Zucchini Bake Recipe

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This recipe for Herb Zucchini Bake, by , is from A Little Bit of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michaela Braun
Added: Wednesday, July 15, 2009


2 1/4 cup croutons
2 tablespoons margarine, melted
4 medium zucchini squash, cooked
3/4 cup grated carrots
1/2 cup chopped onions
1/3 cup butter
1 can chicken soup
1/2 cup dairy sour cream
1 tablespoon chopped pimento
1 teaspoon salt
1/4 teaspoon pepper

Toss 3/4 cup croutons with 2 tablespoons melted butter and set aside. Cook zucchini squash in lightly salted water until tender. Drain. Cook carrots and onions in 1/4 cup butter until tender. Add 1 1/2 cups croutons, soup, sour cream, pimentos, salt and pepper. Mix thoroughly. Put in baking dish and top with croutons. Bake until hot.




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