When you’ve got lots of zucchini from your gardem or just need a fast side dish, this casserole uses ingredients you generally have on hand.
In large bowl, place sliced zucchini and a little water. Microwave on high for about 5 minutes. Drain thoroughly.
Beat eggs in a large bowl and stir in mayo, onion, green pepper, cheese, salt and pepper. Add zucchini and pour into a greased 2-quart glass casserole dish.
Combine breadcrumbs and butter, and sprinkle over the top. Microwave, uncovered, for 8 minutes. Let stand a minute or two before serving.
Note: To cut the calories a little, I sometimes substitute light (NOT fat free) sour cream for half the mayo.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 20 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
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Humble Pie on 6.6.2010
I would cook the zucchini in a saucepan in water until crisp-tender, then proceed with the recipe and bake in the oven for 20-30 minutes at 350 degrees.
baltobetsy on 5.25.2010
Suppose you wanted to bake it in the regular oven? How long and at what temp might you do that? It sounds delicious!