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Zucchini San Mateo

Fondue.Chef's picture
Ingredients
  Zucchini 4 Medium
  Salt To Taste
  Grated parmesan cheese 2 Tablespoon
  Pimiento 7 Ounce, well drained
  Salami slice 6 (Thin Slices)
  Natural swiss cheese 6 Ounce, cut in 6 portions
  Saltine cracker crumbs 1 Cup (16 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Butter/Margarine 1⁄3 Cup (5.33 tbs), melted
Directions

Wash zucchini, cut off stem ends and cut in thirds length wise.
Sprinkle lightly with salt and let stand 15 minutes.
Pat dry with paper towels.
Arrange in two layers in a buttered 2-quart rectangular casserole.
Sprinkle Parmesan cheese over each layer.
Split pimiento pods along one side and lay flat.
Place a slice of salami and a portion of cheese on each.
Roll up and arrange on top of zucchini.
Combine crumbs with parsley and butter and sprinkle over casserole.
Cover and bake in a 350° F.oven for 45 minutes.
Uncover and bake 10 to 15 minutes longer.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Zucchini

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