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Wednesday, May 27, 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: Ashley Simpson
  • 3 cups coarsely grated zucchini (about 2 medium)
  • 1 1/2 cups coarsely grated carrot (about 1 large)
  • 1 tsp. salt or to taste
  • 1/2 tsp. black pepper, or to taste
  • 1 large egg, beaten (or egg replacer or flax egg)
  • 1 1/2 cups sour cream (or Tofutti)
  • 3 1/2 cups shredded cheese, divided
  • 1 16-oz. jar salsa
Preheat oven to 400 degrees. Line a 9- by 9-inch pan with aluminum foil and spray with cooking spray.
In a large bowl, combine zucchini, carrot, salt and pepper. Pour the egg white over it. Toss to coat. Pour the mixture into the pan, lightly packing and smoothing it down. Bake for 25 to 28 minutes, or until vegetables show signs of slight browning on top, and until it is not watery and juicy.
Spread sour cream over vegetables in an even layer. Sprinkle about 2 cups cheese uniformly over it. Drizzle salsa evenly over cheese. Top with remaining cheese. Bake for 35 to 40 minutes or until cheese has browned and top is bubbly and golden.
Allow to set for 10 minutes before serving.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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