Zucchini Tetrazzini Recipe
My Oh My! Vegetable Tetrazzini cant come any better than this deliciously prepared Zucchini Tetrazzini. Anyone would love the ham-zucchini combination alone with an assortment of vegetables, cheese and seasoning. Give this Zucchini Tetrazzini a try and you would be amazed at the time taken to make it!
Ingredients
| Zucchini 3 cups diced | ||
| Salt | To Taste | |
| Ham 2 cups cooked, cut in strips | ||
| Mushrooms 1/2 pound, sliced | ||
| Margarine 1/4 cup, soft | ||
| Onion 1 small, diced | ||
| Flour | 1/4 Cup (16 tbs) | |
| Chicken bouillon 1 cup, hot | ||
| Milk | 1 Cup (16 tbs) | |
| Swiss cheese 1/3 cup shredded | ||
| Dry mustard | 1/2 Teaspoon | |
| Ground pepper | 1/8 Teaspoon | |
| Parmesan cheese 1/3 cup grated | ||
Directions
Steam zucchini until barely tender; salt lightly; drain and keep warm.
In large saucepan, saute ham and mushrooms in margarine about 3 minutes; remove and keep warm.
Saute onions until golden, then blend in flour.
Gradually add bouillon and milk; cook over low heat, stirring, until thick and smooth.
Add swiss cheese, mustard, and pepper; stir until cheese melts.
Add ham and mushrooms; stir in drained zucchini.
Spoon into shallow buttered casserole; sprinkle with parmesan cheese and scatter almonds on top.
Broil until light brown and bubbly.
In large saucepan, saute ham and mushrooms in margarine about 3 minutes; remove and keep warm.
Saute onions until golden, then blend in flour.
Gradually add bouillon and milk; cook over low heat, stirring, until thick and smooth.
Add swiss cheese, mustard, and pepper; stir until cheese melts.
Add ham and mushrooms; stir in drained zucchini.
Spoon into shallow buttered casserole; sprinkle with parmesan cheese and scatter almonds on top.
Broil until light brown and bubbly.
Chef
