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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cheesy Zucchini Casserole Recipe

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This recipe for Cheesy Zucchini Casserole is from Family Cookbook Supplement, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


2 medium zucchini, quartered and chopped (about 4 cups)
2 Tbsp. butter cut into small pieces
3 large eggs
c. heavy cream
c. chopped onion
tsp. salt
tsp. pepper
6 oz. shredded cheddar, divided (about 1 1/2 cups)
c. grated Parmesan cheese
c. finely crushed pork rinds Optional

Bring a large pot of lightly salted water to a boil. Add the zucchini and cook until just tender, about 4 minutes. Drain well in a colander. Preheat the oven to 350. Grease a 9-inch round or 8-inch square ceramic baking dish. Spread the zucchini in the pan and dot with pieces of butter. In a large bowl, whisk together the eggs and cream. Stir in the onions, salt, and pepper, and half of the cheddar cheese. Pour over the zucchini. Sprinkle the top with the remaining cheddar, the Parmesan, and the pork rinds. Bake 35 minutes, until bubbly and the edges are nicely browned.




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