Zucchini Casserole
1 ½ lbs. Small zucchini
1 onion, finely chopped
6 Tbsp. Butter, divided (I use more)
1 cup shredded cheddar (I like extra sharp)
1 tsp. Salt
½ tsp. Pepper
2 eggs, beaten
Ritz crackers, smashed w/deadblow hammer
You’re supposed to do something with zucchini before cooking it, like salting it and letting it sit in a colander to get the extra moisture out. I don’t. I slice it thinly after peeling and saute it w/onion in some butter ‘til crisp-tender . Let it cool a smidgeon and fold in the shredded cheddar, salt and pepper. Let it cool a little more and fold in the eggs. Dump into baking dish, sprinkle smashed crackers evenly on top , pour melted butter over crackers and bake @ 350 F 30-45 min. or until knife inserted indicates that eggs have set.
I have very simple tastes and enjoy “peasant food”. If I were you, I’d ask JRandom for improvements on that since he’s a culinary school graduate!
I just like to get a stash of zuke recipes to try, since Hubby continues to plant them, and I don’t want to fill my limited freezer space up with zukes.LOL