This recipe from Vivian Roberts was simple and delicious.
2 lbs zucchini
1/2 c sour cream
3 eggs
1 medium onion
1 cup cracker crumbs (I used leftover bread crumbs.)
1 cup grated cheddar
S&P to taste
Slice zucchini and cook in salted water, but do not overcook. Save some cracker crumbs and cheese for top. Add the last six ingredients to cooked and mashed zucchini. Put in a buttered medium sized casserole, sprinkle remaining crumbs and cheese on top. Bake at 350 degrees for one hour. (Can be frozen.)
2 lbs zucchini
1/2 c sour cream
3 eggs
1 medium onion
1 cup cracker crumbs (I used leftover bread crumbs.)
1 cup grated cheddar
S&P to taste
Slice zucchini and cook in salted water, but do not overcook. Save some cracker crumbs and cheese for top. Add the last six ingredients to cooked and mashed zucchini. Put in a buttered medium sized casserole, sprinkle remaining crumbs and cheese on top. Bake at 350 degrees for one hour. (Can be frozen.)
