Zucchini Casserole Recipe
Ingredients
| 4 to 6 medium-sized zucchini | ||
| Salt | 1 Teaspoon | |
| Shredded Cheddar cheese | 1 Cup (16 tbs) | |
| Pepper | 1/8 Teaspoon | |
| Garlic powder | 1/8 Teaspoon | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| 1/4 cup packaged biscuit mix | ||
| Eggs | 4 , Well beaten | |
| Butter/Margarine | 1 Tablespoon | |
| Sliced pirniento-stuffed olives for garnish | ||
Directions
Shred enough of the unpeeled zucchini to make 4 cups, lightly packed into the cup.
Turn into a bowl and mix in the salt; let stand 1 hour.
Turn into a colander or strainer and press out liquid.
Combine zucchini, cheese, pepper, garlic powder, parsley, and biscuit mix.
Stir in the beaten eggs until well blended.
Turn into a well-greased 9-inch-square baking pan (or 12 medium-sized muffin pans).
Dot the top with butter.
Bake uncovered in a 350° oven for 25 minutes (20 minutes if in muffin pans), or until the custard is set.
Turn into a bowl and mix in the salt; let stand 1 hour.
Turn into a colander or strainer and press out liquid.
Combine zucchini, cheese, pepper, garlic powder, parsley, and biscuit mix.
Stir in the beaten eggs until well blended.
Turn into a well-greased 9-inch-square baking pan (or 12 medium-sized muffin pans).
Dot the top with butter.
Bake uncovered in a 350° oven for 25 minutes (20 minutes if in muffin pans), or until the custard is set.
Chef
