Zucchini Casserole with Cracker Crust recipe
All Recipes Side Dish Vegetables Squash Zucchini
Ingredients
- 6 zucchini, sliced 2 eggs, beaten 1 cup mayonnaise 1 small onion, diced 1 cup grated Romano cheese ¼ teaspoon ground black pepper 24 buttery round crackers, crushed 2 tablespoons butter, diced
Nutrition Info
- 382.6 caloriescarbohydrate: 14.5 gcholesterol: 68.2 mgfat: 33.3 gfiber: 2.4 gprotein: 8.1 gsaturatedFat: 8.7 gservingSize: -sodium: 821.1 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Zucchini Casserole with Cracker Crust
Directions
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Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 baking pan with cooking spray.
Place sliced zucchini in a large saucepan. Pour in enough water to cover, and bring to a boil over high heat. Boil until barely tender, about 2 minutes. Drain and set aside.
In a large bowl, whisk together eggs and mayonnaise until smooth. Stir in onion, cheese, and pepper. Fold in squash, then pour mixture into prepared baking pan. Sprinkle with crushed crackers, then dot evenly with diced butter.
Bake in preheated oven for 30 to 40 minutes, until middle of casserole is no longer moist, and springs back when gently pressed.