Another Zucchini Recipe

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.

Mrs. Anderson’s Shredded Zucchini Bake

 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

4 eggs

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)

Bacon bits

 

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.

Serves 6

 

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.

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