Saute zucchini onion and garlic in melted butter in a large skillet 5 minutes or until vegetables are crisp tender. Grate zucchini on the large holes the grating attachment on a food processor makes it so easy. Stir cheese eggs salt and pepper into zucchini mixture. Drizzle over cereal and toss to coat. Spread the remaining cracker crumb and farmer cheese mixture on top of the zucchini.
You should get 7 to 8 cups before squeezing dry. Transfer the mixture into a 9x13 inch baking dish and top with the cheese. Bake covered in preheated oven for 30 minutes. Pour over the zucchini. Sprinkle with more cheese and continue to bake for 7 to 10 more minutes or until bubbly browned and zucchini is tender.
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At 35 a serving it s an uncommon value. Chop the zucchini into bite sized pieces and place into the baking dish. You ll know it s done when the zucchini is soft the cheese is browned and the sauce is thick. Top with the remaining 1 3 cup of cheese or more to cover your zucchini with cheese to your liking. Stick your cheesy zucchini casserole into the oven for about half an hour until it s golden brown.
Sprinkle with cereal mixture. Add a layer of shredded cheddar cheese over the zucchini and pour over the cream mixture. If the cheese browns but the sauce is too watery for some reason you can still fix it. Stir in evaporated milk sour cream and cheese. Add pats of butter over the zucchini.
Transfer to a greased 8 in. Preheat oven to 400 f and butter a 9 13 baking casserole dish. Spread the zucchini in the pan and dot with pieces of butter. This fast to fix side dish is a great way to use up a big crop of the common squash says kathi grenier of auburn maine. Spoon zucchini mixture into a 1 quart casserole dish.
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Stir in the onions salt and pepper and half of the cheddar cheese. Stir in the onions salt and pepper and half of the cheddar cheese. Transfer grated zucchini to a colander over the sink and. Transfer to a greased 8 in. Sprinkle with cereal mixture.
Remove from oven and let stand 10 minutes. At 35 a serving it s an uncommon value. In a microwave melt remaining butter. You should get 7 to 8 cups before squeezing dry. Bake for 25 minutes.
Add the zucchini onion garlic salt and egg. Saute zucchini onion and garlic in melted butter in a large skillet 5 minutes or until vegetables are crisp tender.
