Okay, yeah, I made this with yellow squash, because that's what the garden gave me. It turned out good, but Tillie is right—it is better with zucchini.
Tillie's Zucchini Casserole
2 lbs. zucchini, sliced (you don't have to peel it if you don't want to)
Swiss cheese, sliced (maybe a 1 lb.? [NOTE: next time I'll use the larger deli slices])
oregano
olive oil
crushed saltine crackers
1. Brush a baking pan with olive oil. Make a layer of zucchini slices; sprinkle with a little oregano and salt.
2. Top with a layer of Swiss.
3. Repeat layers.
4. Sprinkle top with olive oil and cover with cracker crumbs.
5. Bake at 375˚ for about 45 minutes to an hour.
(...longer is better in my opinion cause then it's gets a little crusty and that is the best part! ~B)
1 comment:
Great side dish and easy to make. I would love to try this, my husband loves everything with cheese.
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