Zucchini Casserole
Author: Leona Courtney
Recipe type: Main Dish
- 2 lbs zucchini, sliced
- 2 Tbsp water
- 1 Tbsp butter
- Salt and pepper
- 3 eggs, beaten
- ¾ c milk
- 2 slices day-old bread, cubed
- 4 slices bacon, diced
- 1 c green onions, chopped
- 1 c grated cheese
- Buttered bread crumbs
- Cook squash in water with salt and pepper and butter for 10 minutes.
- Cool.
- Combine eggs, milk and bread cubes.
- Add cooked squash.
- Fry bacon until crisp. Set aside.
- Saute onions in bacon drippings until tender and add to zucchini with bacon.
- Mix in grated cheese.
- Pour mixture into buttered 2 quart casserole and top with buttered crumbs.
- Set casserole in shallow pan with ½ inch water in bottom.
- Bake at 375 degrees for 35 minutes or until lightly browned.
- Makes 8 servings.
Recipe by A Vintage Kitchen at https://www.avintagekitchen.com/?p=1479
3.4.3177