Time: 1 hour
Yield: 4-6 servings
4 Tbs. butter
1-2 cloves garlic, split
2 pounds zucchini (4 medium) note: any summer squash works, and you can mix them
2 eggs, beaten
Salt & pepper
2 Tbs. grated Parmesan cheese
1. Preheat oven to 375º.
2. Slowly melt butter with garlic. Let stand while preparing zucchini.
3. Cube zucchini. Cook until just tender in just enough water to cover. Thoroughly drain.
4. Mash zucchini. Add beaten eggs and melted butter (leave garlic in if you like, or remove.) Salt & pepper to taste. Pour into a buttered 1 1/2 quart deep casserole. Sprinkle parmesan over top and bake about 45 minutes, or until nicely browned and puffy.
4 Tbs. butter
1-2 cloves garlic, split
2 pounds zucchini (4 medium) note: any summer squash works, and you can mix them
2 eggs, beaten
Salt & pepper
2 Tbs. grated Parmesan cheese
1. Preheat oven to 375º.
2. Slowly melt butter with garlic. Let stand while preparing zucchini.
3. Cube zucchini. Cook until just tender in just enough water to cover. Thoroughly drain.
4. Mash zucchini. Add beaten eggs and melted butter (leave garlic in if you like, or remove.) Salt & pepper to taste. Pour into a buttered 1 1/2 quart deep casserole. Sprinkle parmesan over top and bake about 45 minutes, or until nicely browned and puffy.
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