"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Italian Zucchini Casserole Recipe

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This recipe for Italian Zucchini Casserole, by , is from Special Recipes from the Sisterhood of Gamma Phi Beta, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alicia Hollingsworth
Added: Thursday, September 7, 2006


4 cups thin sliced zucchini
1 cup chopped onion
1/2 cup butter
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano
2 eggs beaten
2 cups mozzarella cheese
2 tsp. dijon mustard

In skillet, cook zucchini & onions in butter about 10 minutes. Stir in seasonings. In large bowl mix beaten eggs and cheese, stir in hot vegetables. Spread mustard in bortom of 12x8 dish. Add vegetable mixture. Bake @ 375 degrees for 20 minutes. Let stand 10 minutes before serving.




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