Cheesy Zucchini Casserole |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 4 |
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I haven't seen this in here, so I'm posting it for safekeeping. It's from the Rancho Temecula Area Women's Club Cookbook. Submitted by Rosella Topf. Ingredients:
18 saltine crackers, coarsely crushed |
6 medium zucchini, thinly sliced |
2 large tomatoes, thinly sliced |
2 cups shredded cheddar cheese |
3 slices crisp bacon, crumbled |
1/2 teaspoon salt |
1/4 teaspoon oregano |
1/4 teaspoon garlic salt |
1 dash pepper |
Directions:
1. Spread crackers on bottom of buttered and 1 and 1/2 quart casserole.
2. Top with layer each of zucchini and tomatoes.
3. Sprinkle with seasonings.
4. Top with onion slices.
5. Cover.
6. Bake in 350 oven for 1 hour and ten minutes.
7. Remove cover, sprinkle with cheese and bacon.
8. Bake uncovered 5 minutes longer or until cheese is bubbly.
9. (Cheese may be added at beginning if desired).
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