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Zucchini Squash Casserole
Yields 4 1 1/3 lb zucchini squash, trimmed (soft inner part removed), cut in ¼“ slices 2 cups shredded cheese: e.g. mozarella, cheddar, or farmer‘s 1 cup fresh basil cut in stripes, or 1 tablespoon of dried basil 1 ¾ cups of whipping cream Herb salt, pepper to taste Lightly grease a 6 cup baking dish Spread with 1/2 of the zucchini squash slices. Season with herb salt, sprinkle with basil. Top with 1/2 shredded cheese. Repeat layers 1 more time. Season whipping cream with herb salt and pepper to taste and pour over zucchini squash and cheese. Bake in preheated oven at 380°F/180°C for about 30-40 minutes or until bubbly and golden brown. Serve with brown rice or bulgur wheat and tomato salad.
Posted by Goldenwood Lodge on 28 Sep 2007 - 08:13 • » view archived recipes

Zucchini Squash Casserole