2 medium yellow summer squash coarsley ground ( about 1 lb)
3 eggs, beaten
1 c saltine crumbs
2 Tblsp fresh parsley, chopped
1 1/2 tsp fresh oregano, chopped or 1/2 tsp dried
1/4 tsp black pepper
1/2 tsp salt
1 c grated cheddar cheese
Instructions
In a large skillet, saute the onion in the oil until soft.
Add the zucchini and squash to the onion and saute until much of the moisture disappears, about 15 minutes.
Remove from the heat and stir in the eggs, cracker crumbs, and seasonings. Blend well and place in a greased 9 inch casserole.
To prepare immediately, preheat oven to 325 degrees.
Top with the gratd cheese and bake for 45 minutes.
To save for future use, omit the cheese, pour into a foil lined 9 inch casserole, chill, then freeze. When it is frozen solid, remove it from the dish and wrap label and store in freezer for up to 1 mth.
to use remoe the wrap and thaw in a casserole dish. Top with the cheese and bake 325 degress for 45 minutes. Test for doneness with baking straw or toothpick as you would cake.
Serving
Suggestions
Capture th harvest late summerwhen zucchini and yellow squash are at their peak
Originally Submitted
9/16/2012
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