Zucchini Casserole

1. 1

   Saute the zucchini and onions in 2 Tbsp of the margarine until softened a little (They will soften more during the baking, so if you want the zucchini still a bit crunchy when the casserole is done, don't cook it too much at this stage).

2. 2

   Place the zucchini mixture in a 2 1/2 quart casserole or a 9x13 pan that has been sprayed with nonstick spray.

3. 3

   Sprinkle the cheese over the zucchini mixture.

4. 4

   Beat the eggs, together with the salt and Tabasco sauce.

5. 5

   Pour over the zucchini mixture.

6. 6

   Melt the remaining margarine and mix it into the bread crumbs; then sprinkle the crumbs over the zucchini mixture.

7. 7

   Bake at 350 for 35-45 minutes.

8. 8

   Check to be sure the egg in the center is set.

9. 9

   This obviously makes quite a large casserole.

10. 10

    The recipe can be halved and the cooking time adjusted, probably to about 30-35 minutes.

11. 11

    Also, leftovers can be reheated in the microwave, although they go a bit limp in the process.

* Per serving · 4 servings · Values may vary.

No additional tips available.