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
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
Chicken bouillon 1 cup, hot
Milk 1 cup
Swiss cheese 1/3 cup shredded
Dry mustard 1/2 teaspoon
Fresh 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.
