Zucchini Bake

  • Yield 8 servings

A great side dish for when your zucchini harvest starts coming in.

zucchinibake_0089
High Cotton Food Styling & Photography

Our neighbors gave us some zucchini, and I decided instead of frying it, I would try some other ideas of my own.

Ingredients

4 small zucchini, diced (about 3 cups total)
2 cups (about 5 1/2 ounces) club cracker crumbs
2 tablespoons butter
3 eggs
1 small onion, grated
1/2 cup 2% reduced-fat milk
1 cup shredded Cheddar cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese

Instructions

  1. Preheat oven to 350F. Grease a 9-inch deep-dish pie pan or 9-inch-square baking dish.
  2. 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.
  3. Press cracker crumbs on bottom of prepared pan to form a crust. Dot with butter. Spoon zucchini on top.
  4. 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.
  5. Bake, uncovered, 35 minutes, or until golden on edges.

– Carolyn Ruff, Shelbyville, Ill.

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