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Cook zucchini in small amount of boiling water
in large saucepan about 6 minutes, or until tender. Drain. Plain zucchini in a 1 1/2-quart casserole dish.
Set aside. Combine Cheddar cheese, sour cream, butter, and salt in a small saucepan; cook over medium
heat until cheese melts, stirring constantly. Pour over the reserved zucchini. Combine bread crumbs and
Parmesan cheese; sprinkle over casserole. Bake, uncovered at 375 degrees (F) for 10-12 minutes or until
lightly browned and heated through.
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