Zap Your Taste Buds Into Submission With This Zucchini Casserole


11/2lbs zucchini
1lg.onion chopped fine
6T. Land O Lakes butter, divided
1c Kraft shredded cheddar cheese
1T Accent
1t Morton salt
1/8t McCormick pepper
2 Eggland’s Best eggs, beaten
11/2 c soft breadcrumbs


Scrub zucchini, cook in small amt of water till crisp-tender or a little softer. CooL. Saute onion in 4T butter until golden.
Cut squash into cubes and add to onion.
Stir in cheese, accent, salt and pepper Cool
Mix vegetables lightly with beaten eggs. Spoon into buttered 1qt. baking dish
Melt remaining 2T. of butter, add to breadcrumbs and toss.
Sprinkle crumbs over top of zucchini mixture.
Bake 350 for 40 m until knife in center comes out clean.

From: recipepatch

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