4 large zucchini squash
1/2 cup flour
1 tsp. salt
2 eggs, slightly beaten
1/4 cup drippings, or oil
2 cups canned tomatoes
1/2 tsp. salt
2 cloves garlic (minced)
2 tsp chopped parsley
1/2 cup grated sharp cheese
Cut squash in half and then into thin lengthwise slices. Dip into seasoned flour and then eggs. Saute in drippings until brown on both sides. Cook the tomatoes, salt, garlic and parley together for 10 minutes. Place half of squash into casserole, then half of cheese, and half of sauce. Repeat, finiing with cheese. Bake at 350* for 30 minutes.
(Mary Meade's Country Cookbook)
1/2 cup flour
1 tsp. salt
2 eggs, slightly beaten
1/4 cup drippings, or oil
2 cups canned tomatoes
1/2 tsp. salt
2 cloves garlic (minced)
2 tsp chopped parsley
1/2 cup grated sharp cheese
Cut squash in half and then into thin lengthwise slices. Dip into seasoned flour and then eggs. Saute in drippings until brown on both sides. Cook the tomatoes, salt, garlic and parley together for 10 minutes. Place half of squash into casserole, then half of cheese, and half of sauce. Repeat, finiing with cheese. Bake at 350* for 30 minutes.
(Mary Meade's Country Cookbook)
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