Scalloped Cucumbers and Zucchini
Yield: Serves 6.
- 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.