C T's Zucchini Casserole

Recipe by LGRM1
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups zucchini, grated or shredded
  • 1
    cup cracker crumb, saltines
  • 2
    slices bacon, precooked and chopped or crumbled
  • 1
    egg, beaten
  • 14
    cup butter, unsalted, melted
  • 12
    cup mushroom, chopped, (optional)
  • 1
    cup chopped onion
  • 4
    ounces swiss cheese, shredded, 1 cup
  • 14
    cup plain breadcrumbs
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Melt butter in a pan and saute mushrooms, if using, and onion till soft; add salt and pepper to taste, if desired. Cool slightly; spray a 2-qt. casserole dish with cooking spray.
  • Combine zucchini, cracker crumbs, bacon and egg.
  • Add saute mixture to zucchini mixture and mix well.
  • Pour whole mixture into casserole dish. Top with cheese and bread crumbs.
  • Bake uncovered for 40 minutes.
  • May be frozen before cooking. Thaw 24 hours in fridge before baking. I put cheese and crumbs on the casserole to freeze; MIL freezes them separately to add just before baking.
  • I use frozen chopped onions, and do not saute them; I add the butter, melted and slightly cooled, to the mixture. I also do not add mushrooms, to prevent a civil uprising.
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