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Zucchini Bake Recipe

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This recipe for Zucchini Bake, by , is from Blue Ribbon Winners & Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marty Robbins
Added: Sunday, July 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 cups diced zucchini
3 cups Ritz cracker crumbs (I used the roasted vegetable Ritz and used 1 1/2 "sleeves" out of the box)
2 T. butter
6 eggs
1 small onion, grated
3/4 cup 2% reduced fat milk
1 1/4 cup shredded Cheddar cheese
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup grated Parmesan cheese

Directions:
Directions:
Preheat oven to 350. Grease a 9x13 glass baking dish. Bring 4 cups water to a boil in a large saucepan and add the zucchini. Reduce heat, simmer, covered, for about 3 minutes. Drain well in a colander.
Press cracker crumbs on bottom of greased baking dish to form a crust. Dot with slices of butter. Spoon zucchini over the top.
In a large bowl, whisk the eggs until fluffy. Add onion, milk, 1 cup of the cheddar cheese, salt & pepper. Pour over the zucchini. Sprinkle over the top the remaining cheeses.
Bake, uncovered for about 40 to 45 minutes or until golden brown on top.

Number Of Servings:
Number Of Servings:
8 to 10
Personal Notes:
Personal Notes:
The first time I ever made this recipe was on one of our "Big Adventures" with Tom & Carol and Jane Schave. We spent a weekend at the "cottage" on the lake in Pardeeville.

 

 

 

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