Scalloped Cucumbers and Zucchini
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Yield: Serves 6.
This goes very well with almost any dinner you put on the table.Ingredients:
1 large cucumber4 small zucchinis
5 slices bread, crumbled
3 tablespoons butter or margarine
1 teaspoon salt
1/8 teaspoon pepper
1 cup milk
Instructions:
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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