Zucchini squash casserole - Astray Recipes
Wash zucchini; cut into ½ inch thick slices. In a large skillet lightly brown slices in hot butter. Transfer slices to a shallow 1-½ quart casserole with a tigh
Ingredients
- 4 mediums Sized zucchini squash, about 2 pounds
- 4 tablespoons Butter or margarine
- Salt and black pepper
- ¼ teaspoon Oregano
- 1 tablespoon Instant minced onion
- ¾ cup Canned beef bouillon, undiluted*
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