Zucchini cheese pudding
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Small zucchini, thinly | |
| Sliced | ||
| 1 | tablespoon | Minced fresh thyme |
| 2 | tablespoons | Butter |
| 4 | Eggs | |
| 1 | cup | Milk |
| 1 | TARR, Yvonne Young | |
| The Squash Cookbook | ||
| Wings Books, Avendel, | ||
| New Jersey | ||
| ½ | cup | Heavy cream |
| ¾ | cup | Grated Parmesan cheese |
| 1 | cup | Grated swiss cheese |
| Tabasco sauce to taste | ||
| 60 | Soda crackers | |
Directions
Preheat oven to 350F.
Saute the zucchini and thyme in the butter until the squash is tender. Beat the eggs, milk, heavy cream, Parmesan and Tabasco until thouroughly mixed.
Arrange a layer of crackers in a well buttered 9x9-inch ovenproof dish. Top with half each egg mixture, squash slice, and Swiss cheese. Repeat this layering.
Let stand 20 minutes, then bake about 35 to 40 minutes, or until puffy and nicely browned. Serve hot. Serves 4-6.
MM Format by John Hartman Decorah, Iowa 21 July 1996
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