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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Nancy Snyder
  • 3 or 4 zucchini
  • 3 TBS margarine
  • 3 TBS flour
  • 2 TBS brown sugar
  • 1 tsp. Garlic salt
  • 1 tsp. oregano
  • 3 or 4 tomatoes slightly cooked or
  • 1 (14.5 oz) can stewed tomatoes
  • Chopped green pepper, optional
  • Chopped onion, optional
  • 1 cup cheddar cheese
Preheat oven to 350 degrees.
Cut the zucchini into rings and boil until tender. Melt the margarine in a small saucepan and add the flour, brown sugar, garlic salt and oregano; cook until thick. Add the tomatoes to the mixture. Place the zucchini in the baking dish and top with green pepper and onion, if desired. Pour the tomato mixture over the zucchini and top with cheddar cheese. Bake for 35 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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