Salmon Brunch Squares With Zucchini Sauce

This is good for brunch, but also good for dinner! From "Historic Lexington Cooks".

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• Salmon Squares

• 3  eggs
• 2  cups milk
• 1  cup cheddar cheese, shredded (4 oz)
• 1 (2 1/4ounce) can sliced ripe olives, drained
• 1⁄4 cup green onion, sliced
• 2  tablespoons fresh parsley, chopped
• 2  teaspoons Worcestershire sauce
• 3  cups cooked long-grain rice
• 1 (15 1/2ounce) can red salmon, drained and flaked
•  paprika

• Fresh Zucchini Sauce

• 1⁄4 cup butter
• 1  cup zucchini, shredded
• 1⁄4 cup green onion, sliced
• 1⁄4 cup diced pimento, drained
• 1⁄4 cup all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon seasoning salt
• 1⁄4 teaspoon pepper
• 1 3⁄4 cups milk

Directions

1. For the Salmon Squares:
2. Combine the eggs and milk in a large bowl; beat with a wire whisk until blended. Add the cheese, olives, green onions, parsley, and Worcestershire sauce; stir well. Fold in the rice and salmon.
3. Spoon the mixture into a lightly greased 11 x 7 x 1 1/2 inch baking dish. Sprinkle with paprika.
4. Bake, uncovered, at 325 degrees for 1 hour or until a knife inserted in the center comes out clean. Let it stand 10 minutes before serving. Serve with Fresh Zucchini Sauce.
5. For the Fresh Zucchini Sauce:
6. Melt the butter in a saucepan over medium heat. Add the zucchini, green onions, and pimento, and saute 5 minutes or until the vegetables are crisp-tender.
7. Sprinkle flour, salt, seasoned salt, and pepper over the vegetables; stir well. Gradually add the milk, cook, stirring constantly, until the mixture is thickened and bubbly. Serve warm. Makes 2 1/2 cups.