Zucchini and Summer Squash Casserole:
This recipe has memories for me, I grew up eating this dish pretty much every Thanksgiving and Easter for as long as I could remember. This recipe was inspired by a recipe called Zucchini Imperial which I found in a recipe box that was my Grandmother, it has always been a very popular dish in our family. This is a recipe in our family that no one really knows the origins but it’s just been a part of our family for SO long.
4 cups Zucchini, Sliced
4 cups Summer Squash, Sliced
1 cup Parmesan Cheese
2 whole Eggs
¼ teaspoon black pepper
½ cups Onion, Chopped
1 Tablespoon Butter Or Margarine Melted
¼ cups Breadcrumbs
4 cups Summer Squash, Sliced
1 cup Parmesan Cheese
2 whole Eggs
¼ teaspoon black pepper
½ cups Onion, Chopped
1 Tablespoon Butter Or Margarine Melted
¼ cups Breadcrumbs
1. Preheat the oven at 375
2. Clean, Slice, and Steam your Zucchini and Summer Squash
3. While steaming your Zucchini and Summer Squash cook onion lightly in a pan with butter.
4. Pour Zucchini, Summer Squash, and Onions into a square greased baking dish
5. In a bowl Melt butter in the microwave
6. Cover with cheese and fold the mixture together
7. Pour butter over the mixture
8. Scramble egg in a bowl and pour over mixture
9. Top with breadcrumb
Cook 35-40 minutes
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