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Sep 10, 2009

Zucchini Bake

Zucchini Bake

4 small zucchini, diced (about 3 cups total);
2 cups (about 5 ½ oz.) Club cracker crumbs;
2 tbl. butter;
3 eggs;
1 small onion, grated;
½ cup 2% reduced fat milk;
1 cup shredded Cheddar Cheese;
½ tsp. salt;
½ tsp. pepper;
¼ cup grated Parmesan cheese

Preheat oven to 350F. Grease a 9 inch deep-dish pie pan or 9 inch square baking dish.
Bring 4 cups water to a boil in a large saucepan. Add zucchini; reduce heat and simmer, covered, until tender, about 3 minutes. Drain well in a colander.
Press cracker crumbs on bottom of prepared pan to form a crust. Dot with butter. Spoon zucchini on top.
Whisk eggs in a medium bowl until fluffy. Stir in onion, milk, 2/3 cup cheddar cheese, salt and pepper. Pour over zucchini and sprinkle with remaining 1/3 cup Cheddar and Parmesan.
Bake, uncovered, 35 minutes, or until golden on edges.

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