Zucchini Bake

by Audrey Tholl, Motley, MN

2 c. crushed club crackers
2 Tbsp. butter
3 c. chopped zucchini
3 eggs
1/2 c. 2% milk
1/2 tsp. salt
1 small onion, shredded
1/2 tsp. pepper
1 c. Cheddar cheese, shredded
1/4 c. Parmesan cheese, grated

Put crackers on bottom of  9-inch by 9-inch baking pan. Dot with butter. Bring four cups water to a boil; add zucchini. Boil three minutes; drain well. Place on top of crackers. Whisk eggs until fluffy; add milk, salt, pepper, onion and 3/4 cup Cheddar cheese. Pour over zucchini and top with remaining Cheddar and Parmesan cheeses. Bake 35 minutes in 350° oven until brown around edges.

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