Scalloped Zucchini Squash
6 smallzucchini squash, cut into 1/4 inch slices
1/2 csour cream
1 citalian style shredded cheese
·minced fresh green onion
·salt and pepper to taste
How to Make Scalloped Zucchini Squash
- Cook 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.
- Add beaten egg to sour cream, blend in the salt and pepper to taste, minced onion, and half of the grated cheese. Mix well.
- Pour mixture over zucchini, top with remaining cheese, and bake at 400 degrees for 20 minutes or until nice and bubbly.