Scalloped Zucchini
By
Carolyn Haas
@Linky1
6
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
Ingredients
- 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
- 1Scrub 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
- 2Cook 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.
- 3Turn into 1 1/2 quart casserole, sprinkle top with reserved cheese. Bake, uncovered at 350ºF till set, 40-45 minutes.
