Cheesy Zucchini Casserole II recipe

All Recipes Side Dish Vegetables Squash Summer Squash

Ingredients

9 zucchini, peeled and sliced
1 large onion, chopped
½ cup butter
1 ½ cups shredded Cheddar cheese
3 eggs, beaten
salt and pepper to taste
48 buttery round crackers, crushed

Nutrition Info

325.4 calories
carbohydrate: 20.8 g
cholesterol: 108.9 mg
fat: 23.5 g
fiber: 3.4 g
protein: 9.5 g
saturatedFat: 12 g
servingSize: -
sodium: 390.3 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.

  2. Boil zucchini and onion in a large pot for about 10 minutes, drain. To the zucchini and onion add the butter, cheese, eggs, salt and pepper. Transfer to prepared baking dish and sprinkle cracker crumbs on top.

  3. Bake in preheated oven for 1 hour.

Recipe Yield

8 to 10 servings

Recipe Note

Fresh zucchini baked with butter, Cheddar cheese and eggs, with a buttery cracker crumb topping.

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