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Zucchini Squash Casserole Recipe

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This recipe for Zucchini Squash Casserole, by , is from The Willhite 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!

Contributor:  
Contributor:  
Bonnie Turner

Category:
Category:

Ingredients:  
Ingredients:  
4 to 6 medium sized zucchini
1 tsp. salt
2 c. shredded cheese
⅛ tsp. pepper
⅛ tsp. garlic powder
c. chopped parsley
c. Bisquick
4 eggs beaten
1 tbsp. butter
1 small can Ortega chilies chopped
pimento stuffed olives

Directions:
Directions:
Wash the squash well- shred enough to make 4 cups lightly packed in cup. Turn into a bowl and mix in the salt. Let set 1 hour. Turn into a colander or strainer. Press out liquid. Combine zucchini with Ortega chilies, pepper, garlic powder, parsley and Bisquik. Stir in the beaten eggs until well blended. Turn into a well greased 9" square bake pan. Dot the top with butter. Bake uncovered at 350 for 25 minutes or until the custard is set. Serve hot-garnish with pimento stuffed olives (sliced)(optional)Cut out in squares.

Personal Notes:
Personal Notes:
Bonnie's Recipe Box.

 

 

 

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