5 md Zucchini (5 c); sliced
3 tb Butter
1/2 c Onion; chopped
3 tb Flour
3/4 ts Salt
1/8 ts Pepper
1/2 c Dry milk; plus water to make
- 1 c liquid
1/4 c Pimiento; drained, chopped
1/3 c Parmesan cheese; grated
Parboil zucchini in salted water until just tender, about 3 to 4
minutes. Drain well. Melt butter in medium saucepan. Add onion &
saute until tender. Stir in flour, salt & pepper. Gradually add
liquid instant milk. Cook over medium heat until thickened, stirring
constantly (sauce will be quite thick). Add zucchini, pimiento &
cheese. Spoon zucchini & sauce into shallow buttered quart casserole
dish. Top with French fried onions. Bake in moderate 350?F oven for
15 minutes or until bubbly.
Recipe by Oregon State University Extension Service
