Zucchini San Mateo Recipe
Ingredients
| Zucchini | 4 Medium | |
| Salt | To Taste | |
| Parmesan cheese | 2 Tablespoon, grated | |
| 1 jar (7 ounces) pimiento pods, well drained | ||
| 6 thin slices salami | ||
| 6 ounces natural Swiss cheese, cut in 6 portions | ||
| 1 cup saltine cracker crumbs | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Butter/Margarine | 1/3 Cup (16 tbs), melted | |
Directions
Wash zucchini, cut off stem ends and cut in thirds length wise.
Sprinkle lightly with salt and let stand 15 minutes.
Pat dry with paper towels.
Arrange in two layers in a buttered 2-quart rectangular casserole.
Sprinkle Parmesan cheese over each layer.
Split pimiento pods along one side and lay flat.
Place a slice of salami and a portion of cheese on each.
Roll up and arrange on top of zucchini.
Combine crumbs with parsley and butter and sprinkle over casserole.
Cover and bake in a 350° F.oven for 45 minutes.
Uncover and bake 10 to 15 minutes longer.
Sprinkle lightly with salt and let stand 15 minutes.
Pat dry with paper towels.
Arrange in two layers in a buttered 2-quart rectangular casserole.
Sprinkle Parmesan cheese over each layer.
Split pimiento pods along one side and lay flat.
Place a slice of salami and a portion of cheese on each.
Roll up and arrange on top of zucchini.
Combine crumbs with parsley and butter and sprinkle over casserole.
Cover and bake in a 350° F.oven for 45 minutes.
Uncover and bake 10 to 15 minutes longer.
Chef
