Zucchini Casserole

I can't remember where I got this, but aside from some time spent shredding and chopping, it's easy to make, and almost an all-in-one-meal vegetable, protein and bread in one dish.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 5  medium zucchini, sliced or cut in bite-size chunks (about 3 lbs.)
• 1 1⁄2 cups  chopped onions
• 1⁄2 cup margarine
• 2  cups  shredded sharp cheddar cheese
• 1  teaspoon salt (less, to taste)
• 1⁄4 teaspoon Tabasco sauce
• 4  large eggs
• 3  cups  soft breadcrumbs (5-7 slices)

Directions

1. Saute the zucchini and onions in 2 Tbsp of the margarine until softened a little (They will soften more during the baking, so if you want the zucchini still a bit crunchy when the casserole is done, don't cook it too much at this stage).
2. Place the zucchini mixture in a 2 1/2 quart casserole or a 9x13 pan that has been sprayed with nonstick spray.
3. Sprinkle the cheese over the zucchini mixture.
4. Beat the eggs, together with the salt and Tabasco sauce.
5. Pour over the zucchini mixture.
6. Melt the remaining margarine and mix it into the bread crumbs; then sprinkle the crumbs over the zucchini mixture.
7. Bake at 350° for 35-45 minutes. Check to be sure the egg in the center is set.
8. This obviously makes quite a large casserole. The recipe can be halved and the cooking time adjusted, probably to about 30-35 minutes. Also, leftovers can be reheated in the microwave, although they go a bit limp in the process.