"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Zucchini Casserole Recipe

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This recipe for Zucchini Casserole, by , is from Heavenly Recipes - Created in Support of the 2008 American Cancer Society DeLand Relay For Life, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joanne Chandler
Added: Monday, February 18, 2008


3 medium zucchini, cut in 1/4 to 1/8 inch slices
1 onion, sliced thin
3 cups Mozzarella cheese, shredded
4 eggs
2 tsp Italian seasoning
1 tbsp parsley flakes
1 can crescent rolls, uncooked
2 tbsp Grey Poupon mustard
1 stick butter or margarine, softened
Salt and pepper to taste
Choice of meat

Sauté onions and zucchini in one stick (not brown).

In large bowel, mix 4 eggs (beat up), cheese and seasonings. Spread crescent rolls out in large baking dish (oblong). Spread mustard over rolls/dough.

Dump zucchini/onion including butter (all of it) in bowl with cheese, etc. and mix. Pour over biscuit dough.

On top, add pepperoni slices or sliced kielbasa or sausage (or whatever meat you want) on top.

Bake in oven at 375 degrees 20 – 25 minutes.




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