scalloped zucchini

Name: Scalloped Zucchini
Prep time: 20 min
Cook time: 45 min
Yield: 6
Cuisine: American
Ingredients: 6 medium zucchini or summer squash (2 pounds); 1/4 pound(s) bulk pork sausage; 1/4 cup(s) onion, chopped; 1/2 cup(s) grated parmesan cheese; 1/2 cup(s) finely crushed saltine crackers (14 crackers); 2 - beaten eggs; 1 teaspoon(s) salt (or to taste); 1/8 teaspoon(s) dried thyme, crushed (or 1 teaspoon fresh -minced)

(3 RATINGS)

15 Pinches 2 Photos

Carolyn Haas

Whitewater, WI

Updated on Sep 11, 2015

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

Rate

prep time 20 Min

cook time 45 Min

method Bake

yield 6-8 serving(s)

Ingredients

6 medium zucchini or summer squash (2 pounds)
1/4 pound bulk pork sausage
1/4 cup onion, chopped
1/2 cup grated parmesan cheese
1/2 cup finely crushed saltine crackers (14 crackers)
2 - beaten eggs
1 teaspoon salt (or to taste)
1/8 teaspoon dried thyme, crushed (or 1 teaspoon fresh -minced)

How To Make scalloped zucchini

Step 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

Step 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.
Step 3

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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