Zucchini Casserole

P1210930fby Lynne Jensen

This recipe is from my Aunt Sally, the best cook on my mom’s side of the family, and is her most famous dish. It’s our favorite way to use up all those zucchinis in the garden. You may also substitute other vegetables such as broccoli.

4 cups sliced zucchini, lightly steamed, chilled in cold water, then drained well
2 eggs
1 cup mayonnaise (may also mix in part plain yogurt)
1 small onion, chopped
1/4 cup chopped green pepper OR 1 small can diced green chilies
1/4 cup grated parmesan cheese
Salt and pepper to taste
1-2 Tbsp. dried potato flakes (optional)

1 Tbsp. butter
2 Tbsp. bread or cracker crumbs

While zucchini is steaming, beat the eggs in a large bowl then stir in the mayonnaise/yogurt and beat well. Mix in the chopped onion, peppers, cheese, and spices.
NOTE: I often add a tablespoon or two of dried potato flakes to help absorb the moisture from the zucchini and make the casserole more firm.
Drain and cool zucchini.
Pour drained/cooled zucchini into a greased 1-1/2 quart baking dish. Pour mixture over the zucchini. Dot with butter and sprinkle with crumbs.

Bake at 350 degrees for 30 minutes or until firm.


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