"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Armenian Zucchini Casserole  Recipe

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

Contributor:  
Contributor:  
Jeannie (Mills) Sieferman
Added: Sunday, March 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4-6 medium zucchini
1 clove garlic, chopped
1 tsp. Salt
1/4 c chopped parsley
1 c shredded cheddar cheese
1/4 c biscuit mix
1/8 tsp. Pepper
4 eggs well beaten
1 tbsp butter

Directions:
Directions:
Wash zucchini; shred enough to make 4 cups. Turn into bowl and mix in the salt. Let stand 1 hour. Turn into colander and press out liquid. Combine zucchini, cheese, pepper, and parsley, and garlic, biscuit mix. Stir in beaten eggs and mix well. Turn into well greased 9-inch pan. Dot top with butter, bake, uncovered in a 350 degree oven for 25 minutes or until custard is set. Serve hot.

 

 

 

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