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Zucchini Baked in Sour Cream

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“Yummy zucchini casserole with no "cream of anything" soups. Found this in a newspaper clipping, originally credited to Phyllis Ambrose.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the zucchini in a small amount of boiling water in a large saucepan for 6 minutes or until tender; drain well. Place the zucchini in a 1 1/2 quart greased casserole; set aside.
  2. Combine the cheddar cheese, sour cream, butter, and salt in a small saucepan; cook over medium-low heat until the cheese melts, stirring constantly. Pour the cheese sauce over the reserved zucchini.
  3. Combine the breadcrumbs and Parmesan cheese. Sprinkle over the casserole.
  4. Bake, uncovered, at 375 degrees for 10 to 12 minutes or until lightly browned.

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