Wednesday, August 10, 2016


Jean's Zucchini Casserole Imperial

4 c. sliced zucchini
2 c. boiling water
2 eggs
1 c. mayonnaise
1 onion, chopped
1/4 c. chopper green pepper
1 c. grated Parmesan Cheese
salt and pepper to taste
1 tbsp butter or margarine
2 tbsp bread crumbs

Cook the zucchini in water until tender; drain.  In a large bowl bead the eggs.  Stir in the mayonnaise, onion, green pepper, cheese, salt and pepper.  Add the zucchini.  Turn into a greased 1 1/2 quart casserole.  Sprinkle on bread crumbs, dot with butter and bake at 350 degrees for 30 minutes.


Tom said...

Ah, the perennial summer problem, what to do with all the zucchini.

New York State Of Mind said...

Good Morning Tom,

I don't like zucchini.


littlemancat said...

Looks good! I think I'll have to wait until it's cooler weather, though. My little kitchen heats up too much using the oven. Thanks for the recipe!

New York State Of Mind said...

Good Morning Mary,

It's too hot to do any unnecessary cooking or baking down.