Recipe: Zucchini Squash Casserole

As promised – here is Mimi’s Zucchini Squash Casserole.  My husband would not eat Zucchini, ever.  No.  Make that Never.  No.  Make that Never, Ever, Ever, NEVER ate Zucchini until he had this recipe.  Go ahead and give it a try.  Don’t tell the non-green veggie eating people what it is and see if they like it.  My kids love it!  Hubby loves it too……… now. 

Mimi’s Zucchini Squash Casserole

1 1/2 pounds small zucchini squash
1 large onion, chopped
6 tablespoons margarine or butter
1 cup grated cheddar cheese
1 teaspoon salt
Dash of pepper
2 eggs, slightly beaten
1 1/2 cups soft bread crumbs
2 tablespoons melted margarine or butter

Scrub squash and cut in pieces.  Cook in boiling water until tender (not mush – just fork tender).  Cool, drain and mash.  Saute onion in 6 tablespoons margarine (or butter).  Add mashed squash.  Stir in cheese, salt, and pepper.  Mix well.  Mix lightly with the slightly beaten eggs.  Pour into a buttered casserole dish.  Top with bread crumbs which have been mixed with the 2 remaining tablespoons of melted margarine or butter.  Bake at 350 degrees for 35 to 40 minutes.

Y’all Enjoy! 🙂

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One Comment Add yours

  1. Kath says:

    Thats sounds good! I shredded the last 5 zukes. Do you think I could microwave them and then make it into a casserole?

    I can hide almost anyhting under the butter/bread crumbs topping and the kids will eat it.
    I add Greek Seasoning to the bread crumbs too.

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