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Zucchini Egg Casserole

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Serves 4-5 | Prep Time 20 minutes | Cook Time 30 minutes

Why I Love This Recipe

This came from the 1970's when I owned a beauty shop and we had a "recipe club" While the ladies were under the dryer, they could copy any of the recipies in the box, as long as they brought a recipe to add. At the end of a few years, we had quite a few "tried and true" recipes. This one is a keeper and I make it to this day and think of the lady that shared it, I have added my own adaption to the recipe. Many happy memories come flowing back, when I read through my "Recipe Club" box. I hope you enjoy it as much as I have over the past years.

Ingredients You'll Need

3 pounds of zucchini
1 large onion choppped
3 cloves of garlic minced
5 eggs beaten
1/2 cup oil
12 soda crackers crushed
1 Cup grated parmesan cheese


Slice zucchini, simmer til done, about 3-4 minutes, drain well.

Beat eggs

add rest of ingredients

Gently fold in zucchini

Bake 30 minutes at 350 degrees (or until the eggs are set) in a 9X9 or 12X9 inch pan

You can add green pepper, mushrooms as desired

Good hot or cold, will keep in refrigerator for a week

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