Olive & Zucchini Casserole Recipe
Ingredients
| Zucchini | 2 Pound | |
| 2/3 cup ripe olives, coarsely chopped | ||
| 2 eggs, slightly beaten | ||
| Milk | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1 | |
| American Cheese | 1 Cup (16 tbs), grated | |
| Soft bread crumbs | 1 Cup (16 tbs) | |
| Butter | 1 Tablespoon, melted | |
Directions
Slice zucchini and cook in small amount of water until tender, drain, and mash.
Stir in olives, eggs, milk, salt, pepper and cheese.
Turn into 2-quart casserole.
Blend crumbs with butter and sprinkle over top.
Bake at 350° for 1 hour or until set in center.
Stir in olives, eggs, milk, salt, pepper and cheese.
Turn into 2-quart casserole.
Blend crumbs with butter and sprinkle over top.
Bake at 350° for 1 hour or until set in center.
Chef
