Continental Vegetables Recipe
Ingredients
| Zucchini 2 cups sliced | ||
| Green pepper | 1 To taste, diced | |
| Carrots 1 cup shredded | ||
| Shallots 1/4 cup sliced | ||
| Vegetable oil | 2 Tablespoon | |
| Yogurt or dairy sour cream 3/4 cup | ||
| Parmesan cheese 1/2 cup grated | ||
| Parsley | 2 Tablespoon, chopped | |
| Thyme 1/2 teaspoon crumbled | ||
| Crumbs | 2 Tablespoon, buttered | |
| Parmesan cheese | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In large skillet, saute vegetables in oil for 5 minutes.
Season to taste with salt and pepper.
Mix yogurt or sour cream with cheese, parsley, and thyme.
Stir into vegetables; spoon into buttered casserole.
Sprinkle top with mixed crumbs and parmesan cheese.
Bake at 350° for 30 minutes.
Season to taste with salt and pepper.
Mix yogurt or sour cream with cheese, parsley, and thyme.
Stir into vegetables; spoon into buttered casserole.
Sprinkle top with mixed crumbs and parmesan cheese.
Bake at 350° for 30 minutes.
Chef
