Scalloped Zucchini Recipe
Are you looking for an enjoyable Scalloped Zucchini recipe? The marriage of the incredible flavors of Vegetable with other ingredients is the secret to this Scalloped Zucchini recipe. This is an ideal dish to include in today's menu.
Ingredients
4 large zucchini
Milk
1/4 pound bulk pork sausage
1/4 cup chopped onion
1/2 cup finely crushed saltine crackers
1/4 cup grated Parmesan cheese
2 slightly beaten eggs
1/8 teaspoon dried thyme, crushed
Dash garlic salt
Directions
Scrub squash and trim off ends; do not peel.
Cook whole squash, covered, in small amount of boiling salted water till just tender, 15 minutes.
Drain well, reserving 1/2 cup liquid; add milk to equal 3/4 cup and set aside.
Chop zucchini coarsely (about 5 cups).
In skillet cook sausage and onion together over medium heat till sausage is browned and onion is tender.
Drain off excess fat.
Stir in squash, milk mixture, crackers, 2 tablespoons of the cheese, eggs, thyme, garlic salt, 3/4 teaspoon salt, and dash pepper; mix well.
Turn mixture into ungreased 10x6x2 inch baking dish; sprinkle with the remaining Parmesan cheese.
Bake at 350° till set and delicately browned, about 45 minutes.
Cook whole squash, covered, in small amount of boiling salted water till just tender, 15 minutes.
Drain well, reserving 1/2 cup liquid; add milk to equal 3/4 cup and set aside.
Chop zucchini coarsely (about 5 cups).
In skillet cook sausage and onion together over medium heat till sausage is browned and onion is tender.
Drain off excess fat.
Stir in squash, milk mixture, crackers, 2 tablespoons of the cheese, eggs, thyme, garlic salt, 3/4 teaspoon salt, and dash pepper; mix well.
Turn mixture into ungreased 10x6x2 inch baking dish; sprinkle with the remaining Parmesan cheese.
Bake at 350° till set and delicately browned, about 45 minutes.
