Sunday, August 23, 2009

Zucchini Bake

Well- this one is definitely in the lead for the zucchini bake-off this year! Winner- I loved the cracker crust. It was just yummy over all! I found it in an American Profile magazine insert.

Zucchini Bake
4 small zucchini, diced (about 3 cups total)
2 cups club cracker crumbs (I just crumbled one tube in the package, opened, and dumped)
2 T butter (cut in little squares)
*I added thinly sliced ham sprinkled over zucchini
3 eggs
1 small onion, grated
1/2 cup milk
1 cup shredded cheese (cheddar, mozzarella, Monterrey)
1/2 tsp salt
1/2 tsp pepper
1/4 cup grated Parmesan cheese

Preheat oven 350. Grease 9x9 baking dish. Bring 4 cups of water to boil in large saucepan. Add zucchini; reduce heat and simmer about 3 minutes. Drain well. Press cracker crumbs on bottom of dish to form a crust. Dot with butter. Spoon zucchini on top. Whisk eggs in a medium bowl until fluffy. Stir in onion, milk, 2/3 cup cheddar cheese, salt and pepper. Pour over zucchini and sprinkle with remaining 1/3 cup cheddar and Parmesan. Bake, uncovered,35 minutes, or until golden on edges. Serves 6-8.
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