Zucchini Casserole
12 cups ( 1/4-inch thick) sliced zucchini
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 cups ( 1/4-inch-thick) sliced onion
3 cups shredded cheddar cheese
1 cup crushed saltine crackers
Preheat oven to 400 degrees.
Spray a 13x9-inch baking dish with nonstick cooking spray.
In a large bowl, combine zucchini, salt, and pepper. Arrange half of zucchini mixture in a single layer on bottom of dish. Top with half of onion, and sprinkle with half of cheese. Repeat layers, ending with cheese. Top with crushed saltines. Cover and bake until zucchini is tender, about 1 hour. Uncover, and bake for a few extra minutes until lightly golden.
In a large bowl, combine zucchini, salt, and pepper. Arrange half of zucchini mixture in a single layer on bottom of dish. Top with half of onion, and sprinkle with half of cheese. Repeat layers, ending with cheese. Top with crushed saltines. Cover and bake until zucchini is tender, about 1 hour. Uncover, and bake for a few extra minutes until lightly golden.
No comments:
Post a Comment