"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 Italian Squash Casserole, by Judy Miller, is from SHARING OUR BEST,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2-3 zucchini ( I also mix a yellow squash for color) 2-3 tomatoes or 1 small can of diced tomatoes 1 green pepper, diced 1 onion, diced 1 c. water 1 tbsp. sugar salt, pepper and thyme to taste 2 small slightly beaten eggs 1 c. cracker crumbs 1 c. grated sharp cheese.
Saute onion and green pepper in butter. (do not brown onion). Add all ingredients except cracker crumbs and cheese. Simmer until vegetables are tender. Pour into greased dish. Stir in beaten eggs and half of the cracker crumbs and cheese. Sprinkle leftover crumbs and cheese on top. Bake at 350ºF until knife comes out clear. Great hot, warm and cold.
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