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Baked Zucchini Casserole Recipe

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This recipe for Baked Zucchini Casserole is from The Fitzgerald Family Cookbook Project, 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:  
4 - 6 cups sliced zucchini
2 eggs - well beaten
1/2 c. milk
1/2 tsp. salt
1 heaping cup buttered bread crumbs
1/2 cup ripe sliced ripe olives
1 cup shredded cheddar cheese
Directions:
Directions:
Boil water in a pan and blanch the sliced zucchini for 3 - 4 min. Drain. In a buttered baking dish, layer about a cup of zucchini, a few olives, 1/3 cup of cheese, and 1/3 cup bread crumbs. Repeat for additional 2 layers ending with the bread crumbs on top of the last layer. Combine the eggs and milk and pour over the top of the bread crumbs. Bake at 350º for 35 - 45 minutes, or until casserole is set up and golden brown on top.
Personal Notes:
Personal Notes:
This recipe came to Mom Worley from Shelley's grandma, Wanda. It is one of Stan's favorite ways to eat zucchini.

 

 

 

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