Monday, September 14, 2009

Zucchini Bake

This recipe is SO simple and SO yummy, we cut it out of the paper, but here is the website it can be found at. Click HERE.

**Note, I used saltines without salted tops and it tasted much better than when I used regular saltines.

4 small zucchini, diced (about 3 cups total) 2 cups (about 5 1/2 ounces) club cracker crumbs 2 tablespoons butter 3 eggs 1 small onion, grated ½ cup 2% reduced fat milk 1 cup shredded Cheddar cheese 1/2 teaspoon salt ½ teaspoon pepper ¼ cup grated Parmesan cheese

1. Preheat oven to 350F. Grease a 9-inch deep-dish pie pan or 9-inch-square baking dish. 2. Bring 4 cups water to a boil in a large saucepan. Add zucchini; reduce heat, and simmer, covered, until tender, about 3 minutes. Drain well in a colander. 3. Press cracker crumbs on bottom of prepared pan to form a crust. Dot with butter. Spoon zucchini on top. 4. Whisk eggs in a medium bowl until fluffy. Stir in onion, milk, 2/3 cup Cheddar cheese, salt and pepper. Pour over zucchini and sprinkle with remaining 1/3 cup Cheddar and Parmesan. 5. Bake, uncovered, 35 minutes, or until golden on edges.

Serves 6 to 8.

Nutritional Information
230 calories, 14g fat, 9g protein, 17g carbohydrates, 1g fiber, 540mg sodium.