Zucchini Casserole

If you're looking for lo-fat-low-calorie, you may want to back out of this page. This is an indulgence. Prep time includes setting to drain water out of the zucchini

• Ready In: 1 hr 30 mins
• Serves: 6-8

Ingredients

• 2  lbs zucchini, cut into large dice
• 1  teaspoon salt
• 6  tablespoons butter
• 1  cup  chopped onion
• 3  minced garlic cloves
• 4 -5  slices  bread, cubed
• 1⁄2 cup heavy cream
• 2  large eggs
• 3 -4  ounces  goat cheese, crumbled
• 1⁄2 cup  shredded parmesan cheese
• 1⁄2 teaspoon black pepper

Directions

1. Place a collander over an empty bowl.
2. Put cubed zucchini into the collander and sprinkle with the salt; toss well. Allow to sit and drain for 30-40 minutes.
3. After setting time, preheat oven to 375. Lightly spray a casserole dish; set aside.
4. Melt butter in a large skillet over medium heat. Add the onions and garlic. Shake off any excess liquid from the zucchini, then add the zucchini. Cook/stir for 8-10 minutes.
5. Add bread cubes to the skillet and then remove from heat.
6. In a small bowl, whisk together the heavy cream, eggs, both cheeses and black pepper. Make as smooth as possible. Pour this into the cooked zucchini mixture and stir very well.
7. Pour into the casserole dish and bake at 375 for 30-40 minutes.