"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Zucchini Casserole Recipe

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This recipe for Zucchini Casserole, by , is from The Hanus Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandy Hanus
Added: Tuesday, November 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 small to medium zucchini
10 slices bacon
1 can chopped tomatoes
1/4 c. chopped onions
1 c. croutons
2 c. shredded cheddar cheese
salt and pepper to taste

Directions:
Directions:
Chop, cook and drain the bacon. In the leftover bacon grease, saute the onions until soft. Then in a greased casserole dish toss the cubed zucchini, cooked onion, 1 c. cheese, and croutons together and add the entire can of the tomatoes.

Sprinkle the top of the casserole with the rest of the cheese and the cooked bacon. Bake at 350 for about 30 minutes or until the cheese is melted and zucchini is tender.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
A great fresh summer casserole. This recipe can also be made with fresh tomatoes but add some tomato juice for moisture. I use stale French bread to make the croutons because they have more substance to them.

 

 

 

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