"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Baked Zucchini Casserole Recipe

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

Cindy McGraw
Added: Monday, January 5, 2009


2 pounds zucchini
1/2 teas salt
1 med. onion
1/2 clove garlic
1 tlbs butter
3 slices fresh bread, diced
2 tbsp. minced parsley
1 cup grated cheddar cheese
4 eggs
1/4 tsp worchestershire sauce
1/2 tea pepper & paprika

Cook diced zucchini in small amount of water along with salt, till almost tender(not too long - you don't want them to get mushy), drain. Saute onions and garlic in butter, add squash along with bread, (remove from heat)mix parsley, grated cheese and well beaten eggs together and add to squash and bread mixture. Put in buttered baking dish and set in pan of warm water. Bake in 350 oven for 30 minutes or until firm.
You can add minced green pepper or pimento. I also cook the zucchini with the skins left on. I also use American cheese when I don't have any cheddar.




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