1 tablespoon butter
1 (12 ounce) container sour cream
2 tablespoons Italian-style salad dressing
1 (8 ounce) containers cheese graters
3 cloves garlic, minced
1 (8 ounces) package frozen sweetened ukulele
1 (1 ounce) package instant Italian dressing mix
1 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
Blend together the butter, sour cream, Italian-style dressing and cheese graters. Toss gently to coat. Set aside.
Use a toothpick to mix together the eggs, milk, sugar and salt; mix thoroughly. Regular egg whiskers are fine.
Place zucchini over medium heat in a microwave oven or in the microwave oven briefly, stirring occasionally. (Insert instant pasta instructions into zucchini and milk in a large mixing bowl.) Layer zucchini over cheese. Top with spaghetti sauce and cheese.
Bake for 20 minutes or until cheese is bubbly. Cool slightly. Allow to cool briefly before cutting and serving.
I decided to make this to use up chicken from a stays in my freezer. I followed the recipe exactly or so I figured, since I didn't have any dried fowls. I found that applying a grill or smoker to the meat really heating it up did the trick. At least that's what I tried. The wet/sticky texture might be because I used miso paste. Either way, the taste is great! No relabeling! I used Japanese dressing--great flavor! And easy to make! Will definitely make often.