Scalloped Zucchini

Carolyn Haas


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 votes

20 Min
45 Min


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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)
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.

Printable Recipe Card

About Scalloped Zucchini

Course/Dish: Vegetables, Casseroles
Main Ingredient: Vegetable
Regional Style: American

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