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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is one of my grandmother's many vegetable bakes. These recipes were either clipped from magazines or handwritten - some with notes added later. This one had From Trish written on it - probably meaning it came from my great-aunt Trish. I am amused by this and all the other zucchini recipes in the box - I remember my grandfather did not like zucchini! Ingredients:
4 eggs, beaten |
3/4 teaspoon salt |
1 lb shredded monterey jack cheese |
1 1/2 lbs sliced zucchini |
1/2 cup milk |
3 tablespoons flour |
1 tablespoon baking powder |
1/2 cup breadcrumbs |
2 tablespoons butter |
Directions:
1. Cook zucchini in a small amount of water.
2. Drain.
3. Mix eggs, milk, salt, baking powder, and flour in a large bowl.
4. Sir in zucchini and cheese.
5. Turn out in a greased 2 quart casserole.
6. Sprinkle with bread crumbs and dot with butter.
7. Bake at 350 degrees for 35 minutes.
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