Scalloped Zucchini

Name: Scalloped Zucchini
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6-8
Cuisine: American
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)

By Carolyn Haas
@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 votes5

Comments:

6 Comments

Serves:

6-8

Prep:

20 Min

Cook:

45 Min

Method:

Bake

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)
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How to Make Scalloped Zucchini

Step-by-Step

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
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.
Turn into 1 1/2 quart casserole, sprinkle top with reserved cheese. Bake, uncovered at 350ºF till set, 40-45 minutes.

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