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Zucchini Squash Casserole

4 md Sized zucchini squash, about 2 pounds
4 tb Butter or margarine
Salt and black pepper
1/4 ts Oregano
1 tb Instant minced onion
3/4 c Canned beef bouillon, undiluted*

Wash zucchini; cut into 1/2 inch thick slices. In a large skillet lightly brown slices in hot butter. Transfer slices to a shallow 1-1/2 quart casserole with a tight fitting lid. Sprinkle layers of zucchini with salt, pepper, oregano and minced onion. Add bouillon to butter left in skillet, heat to boiling and pour over squash; cover. Bake in 350 degree oven 25-30 minutes or until slices are tender, but still a little firm. Makes 4 servings. *or can use chicken broth

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