Zucchini-Onion Casserole
TOTAL TIME: Prep: 15 min. Bake: 25 min.
YIELD: 2 servings.
I came up with this dish by downsizing my recipe for a crowd. I experimented with amounts, adding and deleting until I got it just right. This is a great side dish that goes well with any meat.
Ingredients
-
1-1/3 cups sliced zucchini
-
3/4 cup water
-
1 medium onion, chopped
-
1 tablespoon chopped green pepper
-
1 egg
-
1/2 cup mayonnaise
-
1/3 cup grated Parmesan cheese
-
1/4 teaspoon salt
-
1/8 teaspoon pepper
-
1/3 cup crushed butter-flavored crackers (about 8 crackers)
Directions
-
1.
In a large saucepan, combine the zucchini, water, onion and green pepper; bring to a boil. Reduce heat. Cover and simmer for 5 minutes or until vegetables are crisp-tender; drain.
-
2.
In a large bowl, beat the egg. Add mayonnaise, Parmesan cheese, salt and pepper; mix well. Stir into vegetable mixture.
-
3.
Transfer to a greased 1-qt. baking dish; sprinkle with cracker crumbs. Bake, uncovered, at 350° for 25-30 minutes or until golden brown.
Nutrition Facts
1-1/2 cups: 619 calories, 54g fat (10g saturated fat), 137mg cholesterol, 1004mg sodium, 21g carbohydrate (8g sugars, 3g fiber), 12g protein.
© 2024 RDA Enthusiast Brands, LLC