Zucchini Bake

Today at the farmer's market zucchini were 5 for $1. I got some very large zucchini, larger than I had seen before. Usually I would jump right to zucchini bread but I found a recipe in my box that was a perfect use for the zucchini.

Zucchini Bake (From AmericanProfile)

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
1/2 cup 2% reduced fat milk
1 cup shredded Cheddar cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese


1. Preheat oven to 350°F. 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 cups 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.

The zucchini bake turned out exactly like the picture that was with the recipe. The recipe was very easy to follow but a bit time consuming. Most of my time was spent cutting the zucchini, grating the onion, and crushing the crackers. However, none of those tasks were very hard. I did make some changes to the recipe. Instead of using four small zucchini I used 2/3 of one of the large ones. Also, I forgot to grease the pan but I didn't seem to have a problem with sticking. The recipe came together very well and took exactly 35 minutes to bake. The taste is fantastic. I feel like this will be a great casserole that will be filling as a main dish or a side dish.

If you try making this dish, let me know how it turned out for you and how you liked it.