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scalloped zucchini

(3)
Linky1 avatar
Recipe by
Carolyn Haas
@Linky1
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)
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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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