Zucchini Egg Casserole
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
Directions
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
