Scalloped Zucchini Squash
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- 6 small
- zucchini squash, cut into 1/4 inch slices
- 1/2 tsp
- 1/2 c
- sour cream
- egg, beaten
- 1 c
- italian style shredded cheese
- minced fresh green onion
- salt and pepper to taste
1Cook zucchini in salted water for a few minutes, but don't overcook. They should still be firm and a little crunchy. Drain well, and place in buttered casserole dish.
2Add beaten egg to sour cream, blend in the salt and pepper to taste, minced onion, and half of the grated cheese. Mix well.
3Pour mixture over zucchini, top with remaining cheese, and bake at 400 degrees for 20 minutes or until nice and bubbly.