"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Mom's Zucchini Cheese Bake, by Suzanne Sirianni, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 small zucchinis Thin sliced Swiss 1 cup shredded mozzarella Milk 2 sleeves Ritz crackers 1/2 stick butter melted
Spray a 9 x 13" baking dish with Pam. First cover bottom with milk, then make 3 or layers of zucchini and the cheese, alternating them, but the top layer should be zuchinni. Bake for 1 hour covered. Then add Ritz cracker crumbled and butter on the top of zuchinni. Bake an additional 10 min. uncovered
1 1/2 hours
I remember my mom, Bobbie, making this casserole for the family often. It is nice to pass down the traditions for all our loved ones.
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