Zucchini casserole (ehrlich)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Zucchini, Grated Coarsely |
| ⅓ | cup | Onion, Minced |
| 1 | cup | Sharp Cheddar, Grated |
| 1 | cup | Soft Bread Crumbs |
| 2 | Eggs, Beaten | |
| 3 | tablespoons | Butter, Melted |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | cup | Celery Leaves, Chopped Fine |
| 1 | teaspoon | Mixed Dry Herbs: Sage, Marjoram, Thyme, etc. |
Directions
HERB MIXTURE
Preheat the oven to 350 degrees. Drain the zucchini. Combine the zucchini, onion, cheese, bread crumbs, eggs, butter, salt and pepper.
Combine the ingredients for the herb mixture. Re chop or rub the leaves together to freshen the flavor. Stir into the zucchini mixture. Spoon the mixture into a buttered 9" pie plate. Bake until golden (40-45 minutes). Let cool for 10 minutes before serving.
Joel Ehrlich on rec.food.cooking
Related recipes
- Creamy zucchini casserole
- Hamburger zucchini casserole
- Italian zucchini casserole
- Zucchini & tomato casserole
- Zucchini and cheese casserole
- Zucchini and squash casserole
- Zucchini and tomato casserole
- Zucchini carrot casserole
- Zucchini casserole
- Zucchini casserole #2
- Zucchini egg casserole
- Zucchini seafood casserole
- Zucchini sour cream casserole
- Zucchini squash casserole
- Zucchini stuffing casserole
- Zucchini varieties casseroles
- Zucchini-cheese casserole
- Zucchini-feta casserole
- Zucchini-mozzarella casserole
- Zucchini-noodle casserole