Zucchini Egg Casserole
  • Cooking Time: 30 minutes
  • Servings: 4-5
  • Preparation Time: 20 minutes
  • 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
  1. Slice zucchini, simmer til done, about 3-4 minutes, drain well.
  2. Beat eggs
  3. add rest of ingredients
  4. Gently fold in zucchini
  5. Bake 30 minutes at 350 degrees (or until the eggs are set) in a 9X9 or 12X9 inch pan
  6. You can add green pepper, mushrooms as desired
  7. I even add broccoli and other vegetables
  8. Good hot or cold, will keep in refrigerator for a week
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.