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| 6 klein | Zucchini (1-1/2 lbs) |
| 1 x ca. 450 g | ground beef |
| 1/2 Tasse | onion chopped |
| 1 1/2 Tasse | bread crumbs soft |
| 1/4 Teelöffel | Dried thyme leaves; crushed |
| 1/4 Tasse | butter or margarine |
| 1/4 Tasse | all-purpose flour |
| 2 Tasse | milk |
| 4 x ca. 30 g | Sharp processed American cheese; shredded (1 cup) |
| 1 Esslöffel | Butter melted |
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Wash & remove ends from zucchini; cut in 1/2 inch slices. Cook in boiling salted water 5 minutes or until tender. Drain. In skillet, cook meat with onion until browned; drain excess fat. Stir in 1/2 cup bread crumbs, 3/4 tsp salt, thyme, 1/8 tsp pepper; remove from heat. In saucepan, melt 1/4 cup butter; blend in flour & 1/2 tsp salt. Add milk all at once. Stir till bubbles & thickens. Add cheese; stir till melted. Stir in meat mixture. Place 1/2 zucchini in 2-quart baking dish, cover with 1/2 meat-cheese mixture. Repeat layers. Combine remaining bread crumbs with 1 Tbs melted butter. Sprinkle on top. Bake at 350 for 30-35 minutes.
Mrs H.C. (Patty) Johnston
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, Tx. Downloaded from Glen's Mm Recipe Archive,
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