Scalloped Cucumbers and Zucchini

From The Country Innkeepers' Cookbook

Meatless Recipes | Vegetables Recipes

Yield: Serves 6.

This goes very well with almost any dinner you put on the table.

• 1 large cucumber
• 4 small zucchinis
• 5 slices bread, crumbled
• 3 tablespoons butter or margarine
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup milk

Peel and slice the cucumber. Scrub and slice the zucchinis, but do not peel.

On the bottom of a 6-cup casserole, spread 3 slices of the crumbled bread. Arrange a layer of cucumber and zucchini over the bread. Dot this with 1 tablespoon butter or margarine; sprinkle with salt and pepper. Follow with another layer of vegetables, dot with 1 tablespoon butter and sprinkle with seasonings. Cover with crumbs from the remaining 2 slices of bread, and dot with the remaining tablespoon of butter or margarine. Pour the milk over all.

Bake for 45 minutes in a 350 degree oven.

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