- Jul 6, 2008
- 322
- 9
- 133
I finally got around to trying this recipe. Of course I had to tweak it a bit. Everyone liked it and I will be making it again. I think this recipe would lend itself to many vegetable and cheese variations. Next time I'd like to add some carrots. I like recipes that use basic pantry ingredients and what a good way to use up the last of the crackers that are beginning to lose crispness.
Crumby Zucchini Casserole
2 cups cracker crumbs (I used Ritz)
1/4 cup butter, softened
2 cups shredded zucchini
2 Tab. onions, finely chopped
dash of black pepper
1/4 tsp. garlic powder
1 large duck egg
3/4 cup cheese, shredded (I used colby/jack with peppers)
Combine cracker crumbs and butter, reserving 1/2 cup for topping.
Add the remaining ingredients to cracker crumbs and mix well.
Place in a 2 quart baking dish sprayed with non-stick spray. Sprinkle with reserved cracker crumbs.
Bake at 350 degrees for 45-60 min. or until topping is lightly browned.
Crumby Zucchini Casserole
2 cups cracker crumbs (I used Ritz)
1/4 cup butter, softened
2 cups shredded zucchini
2 Tab. onions, finely chopped
dash of black pepper
1/4 tsp. garlic powder
1 large duck egg
3/4 cup cheese, shredded (I used colby/jack with peppers)
Combine cracker crumbs and butter, reserving 1/2 cup for topping.
Add the remaining ingredients to cracker crumbs and mix well.
Place in a 2 quart baking dish sprayed with non-stick spray. Sprinkle with reserved cracker crumbs.
Bake at 350 degrees for 45-60 min. or until topping is lightly browned.
