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Zucchini Casserole Recipe

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

Contributor:  
Contributor:  
Florence Conrad Salisbury
Added: Friday, January 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 c. thinly sliced non-pealed zucchini
1/2 c. finely chopped onion
1/2 c. grated Parmesan cheese
1/2 tsp. seasoned salt
1/2 tsp. dried oregano
dash of pepper
1 clove garlic, finely chopped
2 T. vegetable oil
2 T. snipped fresh parsley (or dry parsley)
4 eggs, slightly beaten (or 1 c. Eggbeaters)

Directions:
Directions:
Heat oven to 350 and grease (or spray with Pam) 9 x13 pan. Mix all ingredients thoroughly. Pour into pan. Bake until golden brown, about 25 minutes

Personal Notes:
Personal Notes:
These are good as appetizers if cut into small pieces. Serve warm or at room temperature for appetizers.

 

 

 

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