Baked Brie
Bone Suckin' Zucchini and Mushroom Bake
(click image for larger size)Ingredients:
Bone Suckin' Seasoning & Rub, 1 Tbsp.
Zucchini, 1 lb. sliced and chopped
Flour, 2 Tbsp.
Butter, 1/2 stick
Sour Cream, 1 cup
Water, 2 1/2 cups
Rye Croutons, 1 bag
Bone Suckin' Seasoning & Rub, 1 Tbsp.
Zucchini, 1 lb. sliced and chopped
Flour, 2 Tbsp.
Butter, 1/2 stick
Sour Cream, 1 cup
Water, 2 1/2 cups
Rye Croutons, 1 bag
Directions:
Slice and quarter zucchini into medium to large chunks, chop dill and place them into 2 1/2 cups of boiling water. Parboil (boil long enough to soften) zucchini and dill for 2 1/2 minutes. Drain water and set aside.
Place mushrooms and flour in a resealable bag and shake until the mushrooms are coated with flour. In a sauté pan, melt the butter and then sauté mushrooms for 2 minutes or until the butter is soaked into mushrooms.
In a deep casserole dish combine the zucchini mushrooms Bone Suckin' Seasoning & Rub and extra Tbsp. of dill with the sour cream. Place croutons on top of zucchini and mushroom mixture and place in oven for 20 minutes at 350˚. Serves 6.
Slice and quarter zucchini into medium to large chunks, chop dill and place them into 2 1/2 cups of boiling water. Parboil (boil long enough to soften) zucchini and dill for 2 1/2 minutes. Drain water and set aside.
Place mushrooms and flour in a resealable bag and shake until the mushrooms are coated with flour. In a sauté pan, melt the butter and then sauté mushrooms for 2 minutes or until the butter is soaked into mushrooms.
In a deep casserole dish combine the zucchini mushrooms Bone Suckin' Seasoning & Rub and extra Tbsp. of dill with the sour cream. Place croutons on top of zucchini and mushroom mixture and place in oven for 20 minutes at 350˚. Serves 6.
For this recipe, you'll need:
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