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Zucchini Tetrazzini

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My Oh My! Vegetable Tetrazzini cant come any better than this deliciously prepared Zucchini Tetrazzini. Anyone would love the ham-zucchini combination alone with an assortment of vegetables, cheese and seasoning. Give this Zucchini Tetrazzini a try and you would be amazed at the time taken to make it!
Ingredients
  Zucchini 3 Cup (48 tbs), diced
  Salt To Taste
  Ham 2 Cup (32 tbs), cooked cut in strips
  Mushrooms 1 1⁄2 Pound, sliced
  Margarine 1⁄4 Cup (4 tbs)
  Onion 1 Small, diced
  Flour 1⁄4 Cup (4 tbs)
  Chicken bouillon 1 Cup (16 tbs)
  Milk 1 Cup (16 tbs)
  Shredded swiss cheese 1⁄3 Cup (5.33 tbs)
  Dry mustard 1⁄2 Teaspoon
  Ground pepper 1⁄8 Teaspoon
  Parmesan cheese 1⁄3 Cup (5.33 tbs), grated
Directions

Steam zucchini until barely tender; salt lightly; drain and keep warm.
In large saucepan, saute ham and mushrooms in margarine about 3 minutes; remove and keep warm.
Saute onions until golden, then blend in flour.
Gradually add bouillon and milk; cook over low heat, stirring, until thick and smooth.
Add swiss cheese, mustard, and pepper; stir until cheese melts.
Add ham and mushrooms; stir in drained zucchini.
Spoon into shallow buttered casserole; sprinkle with parmesan cheese and scatter almonds on top.
Broil until light brown and bubbly.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Ingredient: 
Vegetable
Interest: 
Party

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