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Zucchini Casserole by tigerlily

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  • Zucchini Casserole by tigerlily

    tigerlily - Posted February 21, 2004 04:03 AM

    Zucchini Casserole

    This casserole is a great way to use zucchini from your garden. For those people on low-carb diets, you can omit the bread cubes. You can also cut down the margarine.

    2 lbs. small zucchini (about 8 inch size)
    1 lrg. white or yellow onion
    5 tbsp. butter or margarine
    2 c. grated sharp or reg. Cheddar cheese
    1 c. sliced mushrooms
    1 tsp. salt
    1/8 tsp. pepper
    2 eggs, beaten
    1 1/2 c. soft bread cubes (2 slices)
    *** I use 4 slices bread

    Scrub zucchini and cut off ends. Cook in boiling water whole, just until tender, about 10 minutes. Meanwhile, in a large skillet, sauté onion and mushrooms in 2 tablespoons butter. Set aside. Drain zucchini and rinse with cold water. Let sit until cool enough to handle. Cut zucchini into small cubes, add to onion/mushroom mixture. Stir in cheese, salt, and pepper. Cool slightly. Beat eggs lightly and stir into vegetable mixture. Spoon into 2 quart casserole (fairly flat rather than deep, such as an 8x8 or 7x11-double recipe should fit into a 9x13). Melt other 3 tablespoons butter and mix with bread cubes, spread over zucchini mixture. Bake at 350 degrees 30 minutes or until a knife comes out clean. If cold, bake 45 minutes. If making up in advance, butter the bread cubes and spread them on top just before baking. Serves 6 to 8. Enjoy!