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Zucchini-Tomato Summer Casserole Recipe

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This recipe for Zucchini-Tomato Summer Casserole, by , is from Pearl Holland Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, October 4, 2009


10 zucchini squash
4 T olive oil
2 medium onions
1 clove garlic
2 T butter
2 T flour
1 C milk
1 C sour cream
salt and pepper
onion salt
2-3 T dill
2 tomatoes, peeled and cut in eighths
bread crumbs

Scrub and par boil zucchini, adding 2 T olive oil to water. Drain and slice 1/4 inch thick. Saute onions and garlic in 2 T olive oil and drain. Make a cream sauce in same pan using butter, flour, and milk. Add sour cream and seasonings. Stir in zucchini and tomatoes and put in casserole. Top with bread crumbs and heat til bubbly. Bake 350 for 20-30 minutes.




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