Zucchini A La Creole
|Zucchini squash||2 1⁄2 Pound, washed and sliced|
|Green pepper||1⁄2 Cup (8 tbs), diced|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Butter||3 Tablespoon, melted|
|Tomatoes||3 Large, chopped|
|All purpose flour||3 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Bread crumbs||1⁄2 Cup (8 tbs), buttered|
|Shredded cheddar cheese||1⁄4 Cup (4 tbs)|
Cook zucchini in a small amount of water in a covered saucepan about 8 minutes.
Drain and place squash in a greased 2-quart casserole.
Saute green pepper and onion in melted butter or margarine until limp but not brown.
Add tomatoes; sprinkle with flour and stir well.
Cook an additional 2 or 3 minutes or until vegetables are tender.
Season with salt, pepper, and sugar.
Spoon mixture over the zucchini.
Combine crumbs and cheddar cheese and sprinkle over casserole.
Bake at 350° for 30 minutes or until cheese is melted and mixture is bubbly.