The Junior League of Youngstown, Ohio

The Midwestern Junior League Cookbook

1 medium zucchini, sliced

1 large onion, chopped

Salt, pepper, and celery salt

1 cup cracker crumbs

1-1/2 tablespoon butter

1/2 cup grated Parmesan cheese

1/2 cup milk

2 eggs

1-1/2 cups shredded cheddar cheese

Cook zucchini and onion together until tender; drain and mash. Season with salt, pepper, and celery salt to taste. Add cracker crumbs, butter, parmesan cheese, milk, and eggs.

Place in greased 2-quart casserole. Top with cheddar cheese. Bake at 350° for 40—45 minutes.

Yield: 12 servings

Notes:

  1. Used about 6 ounces of zucchini, which was close to half of one whole zucchini, and halved the recipe

  2. Left out the nutmeg as I didn’t have any on hand & went with Jarlsberg cheese (close to a Swiss)

  3. Used a small ceramic baking dish since I don’t have a true flan pan

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Zucchini au Gratin