Real Recipes From Real Home Cooks ®

scalloped zucchini

(3 ratings)
Recipe by
Carolyn Haas
Whitewater, WI

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

(3 ratings)
yield 6 -8
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For scalloped zucchini

  • 6 md
    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

  • 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.