Zucchini Casserole
Zucchini is a type of summer squash and a popular vegetable to grow at home. You can freeze them in half-inch slices, but the vegetable must be water-blanched and quickly cooled first.
INGREDIENTS | SERVES 6–8
- 3 large zucchini
- ½ cup mushrooms, chopped
- ¼ cup onions, chopped
- ½ cup butter, melted
- ¼ teaspoon garlic powder
- 1¼ cups Saltine crackers, crushed
- 1 egg, beaten
- ¼ teaspoon pepper
- ½ teaspoon salt
- 1 cup Cheddar cheese, shredded (for use on reheating day)
Freezing Day
Grate zucchini and put in large mixing bowl.
Add remaining ingredients (except cheese) and mix well.
Put mixture in an aluminum casserole dish and partially cook at 350°F for 20 minutes. Cool and freeze.
Reheating Instructions
Defrost zucchini casserole in the refrigerator overnight. Cook at 350°F for 15 minutes. Remove from oven and sprinkle cheese over the top. Return to oven for 15 minutes.
PER SERVING
Calories: 244 | Fat: 21g | Protein: 8g | Sodium: 510mg | Carbohydrates: 6g | Fiber: 1g
