Zucchini Casserole - cooking recipe

Ingredients
    2 lb. (3 medium) sliced zucchini
    1/4 c. sour cream
    1 egg yolk, beaten
    1 Tbsp. butter, melted
    1 Tbsp. chives
    1/2 tsp. salt
    1 Tbsp. Velveeta cheese, grated
    1/8 tsp. paprika
Preparation
    Boil zucchini in salted water until tender but crisp.
    Drain. Put in greased 1 1/2-quart casserole.
    Mix remaining ingredients. Cook until cheese melts.
    Pour over zucchini and top with 2 tablespoons melted butter, tossed with 1/2 cups cracker crumbs. Bake at 350\u00b0 for 20 minutes.

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