Zucchini Zap Recipe
Ingredients
| Zucchini | 3 Pound | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Butter | 6 Tablespoon, softened | |
| Garlic | 3 Clove (5gm) | |
| Saltine crackers | 18 To taste | |
| Cheddar Cheese | 1 Cup (16 tbs), grated | |
| Eggs | 2 Small, beaten | |
| Seasoned salt | 1 To taste | |
| Ground pepper | 1 To taste | |
| Italian seasoned breadcrumbs-as required, dry | ||
| Paprika-for garnish | ||
| Fresh parsley sprigs- for garnish | ||
Directions
MAKING
1. Boil zucchini for 20 minutes.
2. Drain water out of it and mash them.
3. Sauté onion in 2 tablespoons butter
4. Add to zucchini with garlic, crackers, cheese, remaining 4 tablespoons butter, eggs and seasonings.
5. Mix all ingredients evenly.
6. Pour into greased 9 x 13-inch casserole and sprinkle with breadcrumbs.
7. Bake the preparation at 350 degrees for 30 minutes.
SERVING
8. Garnish the baked zucchinis with paprika herbs and sprigs of parsley.
1. Boil zucchini for 20 minutes.
2. Drain water out of it and mash them.
3. Sauté onion in 2 tablespoons butter
4. Add to zucchini with garlic, crackers, cheese, remaining 4 tablespoons butter, eggs and seasonings.
5. Mix all ingredients evenly.
6. Pour into greased 9 x 13-inch casserole and sprinkle with breadcrumbs.
7. Bake the preparation at 350 degrees for 30 minutes.
SERVING
8. Garnish the baked zucchinis with paprika herbs and sprigs of parsley.
Chef
