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         Title: Sole Zucchini Casserole   
    Categories: Casseroles, Seafood   
         Yield: 1 Casserole   
      
         1 lb Sole fillets   
         1 tb Lemon juice   
       1/2 ts Salt   
         1 c  Zucchini; sliced   
       1/2 c  Green pepper; chopped   
       1/4 c  Onion; chopped   
         1 tb Butter   
    10 3/4 oz Can cream of mushroom soup   
     2 1/4 oz Can sliced ripe olives   
         2 tb Dry white wine   
         1 tb Parsley; chopped   
         1 tb Pimento; chopped   
       1/2 ts Dill   
      
     Sprinkle fish with lemon juice & salt. Roll up each fillet, then cut   
     in halves. Place rolls in shallow 1-1/2 qt baking dish.   
      
     Saute zucchini, green pepper & onion lightly in butter, cooking until   
     dry. Stir in undiluted soup, olives, wine, parsley, pimento & dill.   
     Heat together just to boiling, then pour over fish rolls.   
      
     Bake in 350?F oven for 15 to 20 minutes or until fish flakes easily.   
      
     Note: Even fish haters can enjoy this one.   
      
     Recipe by Oregon State University Extension Service, 1979   
      
     Recipe FROM: Favorite Zucchini Recipes cookbook   
      
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