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Zucchini Casserole

the.instructor's picture
Ingredients
  Zucchini 6 Medium
  Salt 1 Teaspoon
  Shredded cheddar cheese 1 Cup (16 tbs)
  Pepper 1⁄8 Teaspoon
  Garlic powder 1⁄8 Teaspoon
  Parsley 1⁄4 Cup (4 tbs), chopped
  Packaged biscuit mix 1⁄4 Cup (4 tbs)
  Eggs 4 , well beaten
  Butter/Margarine 1 Tablespoon
  Sliced pimiento stuffed olives 4 Ounce, garnish
Directions

Shred enough of the unpeeled zucchini to make 4 cups, lightly packed into the cup.
Turn into a bowl and mix in the salt; let stand 1 hour.
Turn into a colander or strainer and press out liquid.
Combine zucchini, cheese, pepper, garlic powder, parsley, and biscuit mix.
Stir in the beaten eggs until well blended.
Turn into a well-greased 9-inch-square baking pan (or 12 medium-sized muffin pans).
Dot the top with butter.
Bake uncovered in a 350° oven for 25 minutes (20 minutes if in muffin pans), or until the custard is set.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Zucchini

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