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Zucchini casserole

  • Serving
    8 People
  • View
    81

Ingredients

Family Story

This was a recipe that my mother made up in the 1960’s when unexpected company showed up for dinner and she needed to stretch the food out. The recipe was never written down, so this is just my memory of how the dish was made.

Directions

1 Step

Slice the zucchini into thin circles, boil in salted water until very tender, then drain thoroughly. Set aside. Meanwhile beat the eggs with the milk and seasonings, then add the parsley, cheese, onion, bread crumbs, and zucchini. Pour into a well butter 9x13” pan. Sprinkle top with butter bread crumbs and some Parmesan cheese. Bake at 350 for at least 1 hour or u til well browned and crusty around the edges.

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