Return to Content

Scalloped Cucumbers and Zucchini

by

Yield: Serves 6.

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

Ingredients:

  • 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

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.
Updated Wednesday, July 25th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order