| This recipe is liked by 1 person(s). |
Zucchini Squash casserole
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Ingredients: | |
| 3-4 large | zucchini |
| 3-4 | medium/large yellow squash |
| 1 large | white onion |
| 2 | eggs |
| 1/4 cup | cream |
| 1/4 cup | milk |
| 2 tbsp | melted butter |
| 1 tbsp | butter |
| 1/2 cup | freshly shredded Parmesan, (or similar) cheese |
| 1 1/2 cups | seasoned breadcrumbs |
| Salt | |
| pepper | |
Preparation
1. Preheat oven to 375 degrees F
Instructions:
1. Shred (largest possible gauge) all vegetables and set aside
2. Combine all wet ingredients and briefly whisk
3. In a large mixing bowl combine all vegetables and wet ingredients
4. Add 1 1/4 cups of seasoned breadcrumbs and Parmesan cheese until completely incorporated
5. Season with salt and pepper to taste
Optional: add hot sauce or cayenne pepper
6. Grease 12x12 caserole pan with remaining butter and add ingredients
7. Top with remaining seasoned breadcrumbs and set aside for 30 minutes
Optional: use seasoned corn bread stuffing mix or dried crispy onion
8. Bake for 45 min until golden brown crust is formed
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe