Wednesday, July 9, 2014

Zucchini Casserole

Zucchini Casserole

1 large zucchini, with seeds removed, sliced thin
1 medium onion, sliced
1 sleeve of round butter crackers, crushed
1 1/2 cups shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter or margarine, melted
1 tsp minced garlic
1 tsp salt
black pepper to taste
2 tablespoons butter

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place squash, onion, and garlic in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a 9 x 13 inch baking dish.
  3. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread out evenly into the baking dish.  Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter. 
    1. Bake in preheated oven for 25 minutes, or until lightly browned.
      Adapted from Allrecipes.com