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Zucchini Casserole

SUBMITTED BY: Ann Cargile

"I came up with this dish by downsizing my recipe for a crowd. I experimented with amounts, adding and deleting until I got it just right. This is a great side dish that goes well with any meat."

RECIPE RATING:

Read Reviews (5)

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PREP TIME	15 Min
COOK TIME	25 Min
READY IN	40 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 1/3 cups sliced zucchini
3/4 cup water
1 medium onion, chopped
1 tablespoon chopped green pepper
1 egg
1/2 cup mayonnaise
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup crushed butter-flavored crackers

DIRECTIONS

In a saucepan, combine the zucchini, water, onion and green pepper; bring to a boil. Reduce heat. Cover and simmer for 5 minutes or until vegetables are crisp-tender; drain.
In a bowl, beat the egg. Add mayonnaise, Parmesan cheese, salt and pepper; mix well. Stir into vegetable mixture. Transfer to a greased 1-qt. baking dish; sprinkle with cracker crumbs. Bake, uncovered, at 350 degrees F for 25-30 minutes or until golden brown.

FOOTNOTE

Reduced-fat or fat-free mayonnaise is not recommended for this recipe.

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REVIEWS

Reviewed on Jul. 24, 2007 by Stephanie

Really delicious! I used saltines instead of buttery crackers, because that was all I had on... MORE

Reviewed on Aug. 12, 2008 by Melanie

Instead of sprinkling with crackers try stove top stuffing on the bottom and top it tastes great!! MORE

Reviewed on Oct. 6, 2008 by meplus3

Absolutely amazing! I didn't even have parmesan and had to substitute mozzarella and it still... MORE

Reviewed on Aug. 1, 2008 by Kathy

YUM, this is delicious. I will definitely make it again. I used 2 cups of zucchini though, and... MORE

Reviewed on Apr. 5, 2008 by laurenjason

Absolutely DELICIOUS!!! Make larger amount in hopes for leftovers. MORE