6 mediumzucchini or summer squash (2 pounds)
1/4 lbbulk pork sausage
1/4 conion, chopped
1/2 cgrated parmesan cheese
1/2 cfinely crushed saltine crackers (14 crackers)
1 tspsalt (or to taste)
1/8 tspdried thyme, crushed (or 1 teaspoon fresh -minced)
How to Make Scalloped Zucchini
- 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.