If you are a lover of zucchini you are going to completely lose your head over this casserole. It is flavorful, easy to make and baked to perfection. Even my picky eaters tend to enjoy this special dish. I think it has to do with all the yummy ingredients that encase the actual zucchini. You’ve got cheese and breadcrumbs…yum! I like to serve this casserole with fresh bread and a side salad with Italian dressing. They really complete the meal.
I, personally, skip the Accent because it contains ingredients that I don’t particularly like. Instead, I use seasoning salt.
Ingredients
11/2lbs zucchini
1lg.onion chopped fine
6T. Land O Lakes butter, divided
1c Kraft shredded cheddar cheese
1T Accent
1t Morton salt
1/8t McCormick pepper
2 Eggland’s Best eggs, beaten
11/2 c soft breadcrumbs
Instructions
Scrub zucchini, cook in small amt of water till crisp-tender or a little softer. CooL. Saute onion in 4T butter until golden.
Cut squash into cubes and add to onion.
Stir in cheese, accent, salt and pepper Cool
Mix vegetables lightly with beaten eggs. Spoon into buttered 1qt. baking dish
Melt remaining 2T. of butter, add to breadcrumbs and toss.
Sprinkle crumbs over top of zucchini mixture.
Bake 350 for 40 m until knife in center comes out clean.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: This is a great side dish to serve during the holidays or any gathering.