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.
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