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Scalloped Squash or Zucchini

Posted By Suzanne McMinn On June 27, 2011 @ 1:05 am In All Recipes,Budget,Potluck,Side Dishes,Vegetables | 3 Comments

Depending on how big the squash/zucchini is, after slicing, either cut in halves or quarters. Cook the squash/zucchini and onions (and/or peppers) in butter till tender. Combine egg, milk, bread crumbs, and a dash of salt and pepper in a large bowl. Stir in the squash/zucchini mixture and the shredded cheese. Pour into a 1.5 quart greased casserole dish. Top with a sprinkling of fresh chopped chives if you’ve got ’em! Bake at 350-degrees for about 30 minutes.


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