Zucchini Casserole IV

Zucchini Casserole IV

Favorite Recipes page 751, Bette Lepert.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. This is a make as much as you want recipe with no measurements or servings stated. Link to the Shortcut is listed in the Recipe Notes section.
Prep Time 20 minutes
Cook Time 35 minutes
Course Main Dish, Side Dish
Cuisine American
Servings 0

Equipment

  • Oven
  • Casserole

Ingredients
  

  • zucchini, peeled and sliced
  • butter
  • salt and black pepper, as desired
  • tomato juice, Shortcut
  • cheese, sliced, your choice
  • saltine crackers, crushed

Instructions
 

  • Melt some butter in a non stick pan, when hot, add the zucchini and cook, turning often, until almost tender. Season with salt and black pepper as desired when turning. Drain any liquid.
  • Preheat your oven to 180° C (350° F), get out a casserole, size will depend on how much you are going to bake.
  • Add the zucchini to the casserole, add tomato juice to nearly cover.
  • Cover with cheese and sprinkle a layer of cracker crumbs over the cheese.
  • Bake for 30-40 minutes or until bubbly.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Tomato Juice.

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