Olive & Zucchini Casserole
|Ripe olives||2⁄3 Cup (10.67 tbs), coarsely chopped|
|Eggs||2 , slightly beaten|
|Milk||1⁄2 Cup (8 tbs)|
|American cheese||1 Cup (16 tbs), grated|
|Soft bread crumbs||1 Cup (16 tbs)|
|Butter||1 Tablespoon, melted|
Slice zucchini and cook in small amount of water until tender, drain, and mash.
Stir in olives, eggs, milk, salt, pepper and cheese.
Turn into 2-quart casserole.
Blend crumbs with butter and sprinkle over top.
Bake at 350° for 1 hour or until set in center.