Zucchini Casserole

Zucchini Casserole

Zucchini Casserole, a vintage handwritten recipe card.

Ingredients

6 medium zucchini
3/4 cup dry bread crumbs (or crackers)
1/2 teaspoon salt
1/4 teaspoon paprika or pepper

Onion, grated
Butter or bacon drippings
Cheese, grated
Stock or water

Method

Wash 6 medium zucchini well. Remove the stem and bottom cap. Cut in half lengthwise and crosswise. Cook covered in boiling water until nearly tender (about 8 minutes). Drain.

Combine: 
3/4 cup dry bread crumbs (or crackers)
1/2 teaspoon salt
1/4 teaspoon paprika or pepper

Into a greased baking dish slice a layer of the zucchini (1/4 inch slices). Cover with seasoned crumbs, grated onion, butter or bacon drippings, and grated cheese. 

Add another layer of zucchini, with a layer of the "topping", and other layers in the same manner until all the zucchini is used; always ending with the crumb, cheese, onion mixture. 

Add stock or water (small amount) to bottom of the dish and bake in a moderate oven, 375-degrees, until zucchini is tender when tested with a fork. 

Makes 4 servings

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