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Zucchini Casserole Recipe

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This recipe for Zucchini Casserole is from The Conrad Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. thinly sliced non-pealed zucchini
1/2 c. finely chopped onion
1/2 c. grated Parmesan cheese
1/2 tsp. seasoned salt
1/2 tsp. dried oregano
dash of pepper
1 clove garlic, finely chopped
2 T. vegetable oil
2 T. snipped fresh parsley (or dry parsley)
4 eggs, slightly beaten (or 1 c. Eggbeaters)
Directions:
Directions:
Heat oven to 350º and grease (or spray with Pam) 9 x13 pan. Mix all ingredients thoroughly. Pour into pan. Bake until golden brown, about 25 minutes
Personal Notes:
Personal Notes:
These are good as appetizers if cut into small pieces. Serve warm or at room temperature for appetizers.

 

 

 

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