_6 servings_
6 cups thinly sliced zucchini squash
1 cup boiling water
¾ cup medium white sauce (p. 57)
2 eggs, beaten
1 teaspoon salt
½ teaspoon worcestershire sauce
1 teaspoon finely chopped onion
¼ cup fine dry breadcrumbs
1 tablespoon butter or margarine, melted
Cook squash in boiling water until tender, about 5 minutes. Drain.
Make white sauce.
Stir a little hot white sauce into beaten eggs; then gradually stir
eggs into remaining sauce. Stir in salt, worcestershire sauce, onion,
and cooked squash.
Put in a greased 1-quart casserole. Mix breadcrumbs with fat; sprinkle
over squash mixture. Bake at 325° F. (slow oven) about 35 minutes.