Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Tomato-Zucchini Casserole




Source of Recipe


Internet


List of Ingredients




2 Zucchini
Salt
Pepper
2 lg Tomatoes, sliced
Snipped Fresh Chives
4 tb Butter
1/2 c All-Purpose flour
1 1/4 c Milk
1 pn Grated Nutmeg


Recipe



Arrange half the zucchini slices in the bottom of a shallow ovenproof
dish. Season with a little salt and pepper.

Arrange half of the tomato slices in a layer on top of the zucchini.
Season to taste.

Layer the remaining zucchini and tomato slices in the dish, adding salt
and pepper to taste.

Melt the butter in a small saucepan. Add the flour and cook, stirring, for
1 minute. Remove from the heat and gradually blend in the milk. Return to
heat and bring to a boil, stirring, until the mixture thickens. Simmer for
2-3 minutes. Add the nutmeg, and salt and pepper to taste.

Pour the white sauce over zucchini and tomatoes. Bake at 375F for 15-20
minutes, until the vegetables are just cooked. Sprinkle with snipped
chives and serve immediately.