SCALLOPED ZUCCHINI

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Scalloped Zucchini image

I'm trying to get rid of my many cookbooks, but I want to keep a few recipes from each that sound interesting but never got around to making! This one was called Better Homes and Gardens All Time Favorite Casseroles. Published in 1977

Provided by Carolyn Haas

Categories     Casseroles

Time 1h5m

Number Of Ingredients 8

6 medium zucchini or summer squash (2 pounds)
1/4 lb bulk pork sausage
1/4 c onion, chopped
1/2 c grated parmesan cheese
1/2 c finely crushed saltine crackers (14 crackers)
2 beaten eggs
1 tsp salt (or to taste)
1/8 tsp dried thyme, crushed (or 1 teaspoon fresh -minced)

Steps:

  • 1. Scrub squash, cut off ends. Do not peel. Cook, covered in boiling salted water till tender - about 15 minutes. Drain well, reserving 1/2 cup liquid. Chop zucchini
  • 2. Cook sausage and onion till sausage is browned, drain off fat. RESERVE 2 tablespoons of Parmesan. Add remaining Parmesan, squash, reserved liquid, crackers, eggs, salt ant thyme to sausage, mix well.
  • 3. Turn into 1 1/2 quart casserole, sprinkle top with reserved cheese. Bake, uncovered at 350ºF till set, 40-45 minutes.

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