ZUCCHINI CASSEROLE WITH CRACKER CRUST

Zucchini Casserole with Cracker Crust image

Deliciously rich and custardy dish with mayonnaise, eggs, and cheese, topped by crispy crackers. This can be made with either summer squash or zucchini or both.

Provided by DAYDREEMIN

Categories Side Dish Vegetables Squash Zucchini

Time 55m

Yield 8

Number Of Ingredients 8

Ingredients

6 zucchini, sliced
2 eggs, beaten
1 cup mayonnaise
1 small onion, diced
1 cup grated Romano cheese
¼ teaspoon ground black pepper
24 buttery round crackers, crushed
2 tablespoons butter, diced

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 baking pan with cooking spray.
Place sliced zucchini in a large saucepan. Pour in enough water to cover, and bring to a boil over high heat. Boil until barely tender, about 2 minutes. Drain and set aside.
In a large bowl, whisk together eggs and mayonnaise until smooth. Stir in onion, cheese, and pepper. Fold in squash, then pour mixture into prepared baking pan. Sprinkle with crushed crackers, then dot evenly with diced butter.
Bake in preheated oven for 30 to 40 minutes, until middle of casserole is no longer moist, and springs back when gently pressed.

Nutrition Facts : Calories 382.6 calories, Carbohydrate 14.5 g, Cholesterol 68.2 mg, Fat 33.3 g, Fiber 2.4 g, Protein 8.1 g, SaturatedFat 8.7 g, Sodium 821.1 mg, Sugar 4.3 g