Zucchini Casserole IV
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.
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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