Recipes

[LuvAutumn]

Tetrazzini Zucchini

4 cups diced zucchini

1/2 tsp salt

1/2 tsp pepper

1/3 cup butter

2-1/4 cups diced cooked ham

1 cup sliced mushrooms

1/2 cup chopped onion

1/3 cup flour

1 cup hot chicken stock

1-1/4 cups milk

2/3 cup shredded Swiss cheese

1/2 tsp dry mustard

1/2 cup grated Parmesan cheese

Steam zucchini until crisp-tender; drain and sprinkle with salt and pepper. In a large skillet, melt butter and saute ham and mushrooms; remove with slotted spoon and set aside.

Add onions to skillet and saute until golden. Sprinkle in flour and gently blend. Allow flour to cook slightly, then gradually stir in hot chicken stock and milk. Simmer, stirring continuously, until sauce thickens. Add Swiss cheese and mustard and continue stirring until cheese melts. Add ham, mushrooms and zucchini.

Pour into a buttered casserole dish; sprinkle top with Parmesan cheese.

Broil until bubbly.