Zucchini and Cheddar Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Olive Oil, 2 tbsp1 zuchini, gratedBread, fresth Italian, 6 small slices made into crumbsCheddar Cheese, 4 oz , grated18% or Half and Half Cream, 1 cupEgg, fresh, 3 large6 green onions, choppedFresh Thyme, leaves from several sprigsCayenne, salt and pepper
Make the breadcrumbs in a food processor, remove one third, add half the cheese to the remaining crumbs, and whirl that together for the topping.
Heat the oil in a saucepan and saute the zucchini until soft, adding the green onions at the end. Remove from the heat, add the cream and eggs and stir. Add the thyme, cheese and seasonings (use up to 1 tsp of salt depending on taste) and the bread crumbs.
Put it all into an ungreased pottery casserole dish, cover thickly with the cheesy crumbs. Bake covered at 350 F for 30 minutes, then uncover for 10 minutes to brown on top. Makes 4 main dish servings, more if served as a side dish.
Number of Servings: 4
Recipe submitted by SparkPeople user HOLDINGON2.
Heat the oil in a saucepan and saute the zucchini until soft, adding the green onions at the end. Remove from the heat, add the cream and eggs and stir. Add the thyme, cheese and seasonings (use up to 1 tsp of salt depending on taste) and the bread crumbs.
Put it all into an ungreased pottery casserole dish, cover thickly with the cheesy crumbs. Bake covered at 350 F for 30 minutes, then uncover for 10 minutes to brown on top. Makes 4 main dish servings, more if served as a side dish.
Number of Servings: 4
Recipe submitted by SparkPeople user HOLDINGON2.
Nutritional Info Amount Per Serving
- Calories: 377.1
- Total Fat: 27.4 g
- Cholesterol: 211.5 mg
- Sodium: 351.7 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 2.1 g
- Protein: 17.3 g
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