"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Zucchini Casserole Recipe

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

Contributor:  
Contributor:  
June Sabens
Added: Tuesday, October 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 to 6 zucchini, grated
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
2 eggs, beaten
1 cup crackers, crushed (saltines work best)
1 cup cheese, grated

Directions:
Directions:
Mix all together in a large bowl. Add garlic powder, salt, and pepper to taste. Bake at 350º for 35-40 minutes until top is golden and bubbling.

Personal Notes:
Personal Notes:
A holiday is not complete without Grandma's great baked zucchini. This is especially a favorite of Philip’s.

 

 

 

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