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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A great way to use up all the extra zucchini that comes out of your garden. Ingredients:
4 small zucchini, diced (about 3 cups total) |
2 cups about 5 1/2 ounces club cracker crumbs |
2 tablespoons butter |
3 eggs |
1 small onion, grated |
1/2 cup 2% low-fat milk |
1 cup shredded cheddar cheese |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup grated parmesan cheese |
Directions:
1. Preheat oven to 350°F Grease a 9-inch deep-dish pie pan or 9-inch-square baking dish.
2. Bring 4 cups water to a boil in a large saucepan. Add zucchini; reduce heat, and simmer, covered, until tender, about 3 minutes. Drain well in a colander.
3. Press cracker crumbs on bottom of prepared pan to form a crust. Dot with butter. Spoon zucchini on top.
4. Whisk eggs in a medium bowl until fluffy. Stir in onion, milk, 2/3 cup Cheddar cheese, salt and pepper. Pour over zucchini and sprinkle with remaining 1/3 cup Cheddar and Parmesan.
5. Bake, uncovered, 35 minutes, or until golden on edges.
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