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         Title: Saucy Zucchini Parmesan   
    Categories: Casseroles, Zucchini   
         Yield: 6 Servings   
      
         5 md Zucchini (5 c); sliced   
         3 tb Butter   
       1/2 c  Onion; chopped   
         3 tb Flour   
       3/4 ts Salt   
       1/8 ts Pepper   
       1/2 c  Dry milk; plus water to make   
              - 1 c liquid   
       1/4 c  Pimiento; drained, chopped   
       1/3 c  Parmesan cheese; grated   
      
     Parboil zucchini in salted water until just tender, about 3 to 4   
     minutes. Drain well. Melt butter in medium saucepan. Add onion &   
     saute until tender. Stir in flour, salt & pepper. Gradually add   
     liquid instant milk. Cook over medium heat until thickened, stirring   
     constantly (sauce will be quite thick). Add zucchini, pimiento &   
     cheese. Spoon zucchini & sauce into shallow buttered quart casserole   
     dish. Top with French fried onions. Bake in moderate 350?F oven for   
          15    minutes or until bubbly.   
      
     Recipe by Oregon State University Extension Service   
      
     Recipe FROM: Favorite Zucchini Recipes cookbook, 1979   
      
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