scalloped zucchini
(3 ratings)
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
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(3 ratings)
yield
6 -8
prep time
20 Min
cook time
45 Min
method
Bake
Ingredients For scalloped zucchini
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6 mdzucchini or summer squash (2 pounds)
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1/4 lbbulk pork sausage
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1/4 conion, chopped
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1/2 cgrated parmesan cheese
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1/2 cfinely crushed saltine crackers (14 crackers)
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2beaten eggs
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1 tspsalt (or to taste)
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1/8 tspdried thyme, crushed (or 1 teaspoon fresh -minced)
How To Make scalloped zucchini
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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
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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.
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3Turn into 1 1/2 quart casserole, sprinkle top with reserved cheese. Bake, uncovered at 350ºF till set, 40-45 minutes.
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Categories & Tags for Scalloped Zucchini:
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