Day 4 of Zucchini Week features a casserole. I have garden tomatoes and zucchini and free eggs so this casserole cost me next to nothing. Even if you have to purchase the ingredients its pretty low-cost.
I got this recipe years ago from a hi school friend. I have no idea who Mrs. Anderson is, but I sure enjoy her casserole.
4 C shredded Zucchini
¼ cup flour
¾ cup Parmesan cheese
1¼ tea. salt
¼ tea pepper
¼ cup chopped parsley
¼ cup thinly sliced green onion
1 lg. clove garlic minced
1 tea. crushed oregano
18 cherry tomatoes (cut in half)
Press moisture out of zucchini, let drain in a colander to remove remaining moisture. In a large mixing bowl beat eggs. Add flour, half the cheese, salt, pepper, parsley, onions, garlic, and oregano. Mix well. Stir in zucchini. Put mixture into a shallow 1½ quart baking dish. Arrange tomatoes cut side up on top pressed gently into the zucchini mixture. Add bacon and sprinkle with remaining cheese. Bake, uncovered in a pre-heated 350o oven for 30 min. or until set in center.
Frugal living for singles note:
Rather than a regular casserole dish I bake mine in ramekins so that I can eat one now and freeze the others for later.
Visit again tomorrow for Zucchini Continental.