I am always on the lookout for new zucchini recipes this time of year. My family gets weary of the 5 or so recipes that I do have. So, I was very excited when my dad shared this recipe with me. I like this recipe because it is quick and easy. (It does take an hour to cook though, so plan ahead). Best of all, it is delicious. Plus, a recipe that includes both whole grains and zucchini is a winner in my book!
Zucchini Casserole
4 slices whole wheat bread, cubed
2 Tablespoons melted butter2 Tablespoons canola oil
1 large onion, chopped
1/2 teaspoon garlic salt
1 egg, beaten
1 cup shredded Cheddar cheese
Preheat the oven to 350 degrees.
Place the bread cubes into a medium bowl and pour the melted butter and canola oil over the bread. Toss. Add the zucchini, onion, garlic salt and egg; mix well. Pour the mixture into a greased 9 x 13-inch baking dish and sprinkle the cheese on evenly.
Bake, covered, for 30 minutes. Uncover the dish and bake for another 30 minutes.
Crediting information: Makes 8 servings. Each serving meets the bread and 1/4 cup of vegetable requirement at lunch or supper for 3-5 year old children.
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