Scalloped Zucchini

2
Carolyn Haas

By
@Linky1

I'm trying to get rid of my many cookbooks, but I want to keep a few recipes from each that sound interesting but never got around to making! This one was called Better Homes and Gardens All Time Favorite Casseroles. Published in 1977

Rating:

★★★★★ 3 votes

Comments:
Serves:
6-8
Prep:
20 Min
Cook:
45 Min
Method:
Bake

Ingredients

Add to Grocery List

  • 6 medium
    zucchini or summer squash (2 pounds)
  • 1/4 lb
    bulk pork sausage
  • 1/4 c
    onion, chopped
  • 1/2 c
    grated parmesan cheese
  • 1/2 c
    finely crushed saltine crackers (14 crackers)
  • 2
    beaten eggs
  • 1 tsp
    salt (or to taste)
  • 1/8 tsp
    dried thyme, crushed (or 1 teaspoon fresh -minced)

How to Make Scalloped Zucchini

Step-by-Step

  1. Scrub squash, cut off ends. Do not peel. Cook, covered in boiling salted water till tender - about 15 minutes. Drain well, reserving 1/2 cup liquid. Chop zucchini
  2. Cook sausage and onion till sausage is browned, drain off fat. RESERVE 2 tablespoons of Parmesan. Add remaining Parmesan, squash, reserved liquid, crackers, eggs, salt ant thyme to sausage, mix well.
  3. Turn into 1 1/2 quart casserole, sprinkle top with reserved cheese. Bake, uncovered at 350ºF till set, 40-45 minutes.

Printable Recipe Card

About Scalloped Zucchini

Course/Dish: Vegetables, Casseroles
Main Ingredient: Vegetable
Regional Style: American




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