2 to 3 lb. zucchini
1/4 c. butter or margarine
1/2 to 1 c. grated Cheddar
1 slightly beaten egg
1/4 c. cracker crumbs (I
prefer Italian flavored)
1 minced clove garlic
Slice zucchini and cook in salted water until barely
tender. Drain very well. Mash or chop zucchini (I use my
potato masher) into fine pieces. Stir in butter to melt. Stir
in other ingredients (except Parmesan). Taste for salt. Put
in buttered shallow casserole (about 2 quarts) and sprinkle
with Parmesan cheese. Bake at 350 degrees until firm (about 30
minutes). (Yellow summer squash can be used or a combination
of yellow squash and zucchini.
This is a recipe from our database at Cookbooks On/Line!
1,000,000+ free recipes and free software at: http://www.cookbooks.com
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.