"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 Cooking From The Heart, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer Krage Ary
Added: Tuesday, January 27, 2009


6 small zucchini, sliced
2 eggs
1 cup sour cream
1 cup extra sharp cheddar cheese, grated
1 tsp basil
1/2 tsp oregano
1/2 tsp garlic powder
1/4 tsp salt
1/2 tsp pepper
1 tomato, chopped (canned work fine)
6 slices bacon, cooked and crumbled
Seasoned Italian bread crumbs
Grated Parmesan cheese

Preheat oven to 350.

Steam zucchini until crisp tender.

Combine eggs, sour cream, spices and cheese. Add zucchini, tomatoes and bacon. Stir gently to mix.

Spoon mixture into a greased baking dish. Sprinkle a layer of Parmesan cheese then crumbs then cheese again.

Bake 30 minutes (longer if you put it together ahead and put it in the refrigerator.)

Personal Notes:
Personal Notes:
Nancy Walker was kind enough to give me this recipe. Even people who don't like vegetables like this dish!




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