Zucchini and Mushroom Casserole

8 serving

This is a good, easy and nutritional dish to serve.  Zucchini and mushrooms are so versatile so it’s nice to see them meld together.  Enjoy.

Ingredients:

1. 1 ½ Lb. zucchini, trimmed and scrubbed
2. Pinch of chopped or dried dill
3. S&P to taste
4. 1-2 cloves of garlic
5. 3/4 Lb. mushrooms, sliced
6. 4 ½ Tblsp. butter
7. 2 ½ -3 Tblsp. flour
8. 1 ¼ C. sour cream
9. Bread crumbs dotted with butter
10. Up to 1/4 C. chopped parsley (optional)
11. Up to 1/4 C. shredded Parmesan (optional)

Instructions:

1. Cut the zucchini crosswise into one-inch slices.  Place in a pot with salted water to cover. Add the dill and garlic and some S&P.  Cover and bring to a boil.  Reduce the heat and simmer gently until the vegetable is barely tender (about 8 minutes).  DO NOT OVERCOOK.
2. Drain, reserving 2 Tblsp. of the cooking liquid, and discard the garlic. Set the zucchini aside.
3. In a skillet, sauté the mushroom in the butter (about 5 minutes), stirring occasionally till they glisten; then stir in the flour. Cook about 2 minutes longer till flour is well absorbed.
4.  To the mushrooms in the skillet add the sour cream and zucchini and the reserved 2 Tblsp. zucchini cooking liquid stirring constantly.  DO NOT BOIL but heat thoroughly.
5. Transfer the mixture to a buttered or Pam sprayed casserole dish and top with some buttered bread crumbs.  If you wish, you can mix the crumbs with chopped parsley and/or some shredded parmesan.
6. Brown quickly under the broiler.