Saturday, July 17, 2021

Zucchini Casserole Recipe


 


  Here is my favorite squash casserole recipe.  You can use a combination of yellow squash along with the zucchini or just use either as they are interchangeable in this recipe.


3 medium zucchini

1 sleeve of crackers (can use saltines or Ritz type crackers)

1/4 stick of butter

1 egg

1/2 cup milk 

1/2 a medium diced onion

1 cup cheese

1 Tablespoon sugar

Salt and pepper to taste

Wash and cut the squash.  Parboil the onions and the squash until the zucchini is tender.  Drain and mash, adding the butter at this point.  Add the sleeve of crackers that you have crushed well.  Beat egg into milk and add the sugar, salt and pepper. Add the shredded cheese and mix in. Pour into a greased baking dish.  Bake 1 hour at 325 F.


13 comments:

  1. Replies
    1. It really is. This is the ultimate comfort food!

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  2. I should try this recipe. I am being inundated with zucchini!

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    Replies
    1. It is so good and I am sure you would enjoy it!

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  3. That sounds great. Squash is so versatile. It sure is that time of the year!

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    Replies
    1. Yes it is! I wait all year to make this casserole with tender new squash.

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  4. thanks so much for posting this recipe. It looks very yummy and super pantry friendly. And, btw, I just unearthed a box of Ritz crackers..you know one of those situations where you're scratching your head because you just know you have a box...somewhere...

    Cheers
    SJ in Vancouver BC

    PS any favorite recipes for cucumber that don't involve canning? I just harvested another 6 today..LOL..at least the hot weather has been good for something...

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    Replies
    1. You are so welcome my friend. Unfortunately I don't have any great recipes involving cucumbers but I know you can make an amazing Greek salad with them!

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  5. I am going to make this for sure!

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  6. Super yummy! I made this yesterday. It's a keeper. Thanks.

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    Replies
    1. You are so very welcome! It is one of my favorites!

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