Dolores’ Zucchini Casserole

FOOD & DRINK > RECIPES

Add Comment | Comments: 0 | Posted Feb. 18, 2010

Over the past few weeks, Mother Nature has sprinkled the city with more than enough snow to keep schoolchildren happy and adults in top shoveling form.

While the appeal of fluffy, white streets may soon lose its flavor, Dolores Collins’ Zucchini Casserole is sure to put a smile back on those frozen faces. The resident of the 2000 block of South Hancock Street recommends a generous sprinkling of Parmesan for an added layer of flavor (no shoveling required).

Dolores’ Zucchini Casserole

Ingredients:

3 cups of zucchini, chopped
1/2 cup each of oil, shredded cheddar and grated Parmesan
4 eggs, beaten
1 onion, chopped
1 cup of pancake and baking mix
1 teaspoon of salt

Directions:
Preheat the oven to 350 degrees.

Grease a casserole dish and set aside.

Beat all of the ingredients except the Parmesan in a mixing bowl with an electric mixer. Pour into the casserole dish. Sprinkle with the Parmesan and bake for about 40 minutes.