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Zucchini Casserole
Hazel Smith's Hot Dish Recipe of the Week
Hot Dish
Hot Dish
Zucchini Casserole

6 or 7 small zucchini, peeled and sliced
water to cover
2 eggs lightly beaten
2 cups Carnation milk
½ cup butter, cubed
1 clove garlic, crushed
1½ teaspoon basil
1 cup grated Parmesan, divided

Preheat oven to 400°.

Cook zucchini in water to cover until just tender. Drain well. Place in shallow greased casserole.  Combine eggs, milk, butter, garlic, basil and ½ cup of the cheese. Pour over zucchini and sprinkle remaining ½ cup cheese over mixture. Bake at 400° for 30 minutes or until mixture has thickened and browned slightly on top.
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