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Olive & Zucchini Casserole

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Ingredients
  Zucchini 2 Pound
  Ripe olives 2⁄3 Cup (10.67 tbs), coarsely chopped
  Eggs 2 , slightly beaten
  Milk 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Pepper To Taste
  American cheese 1 Cup (16 tbs), grated
  Soft bread crumbs 1 Cup (16 tbs)
  Butter 1 Tablespoon, melted
Directions

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.

Recipe Summary

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

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