I hope you aren’t tired of zucchini yet; this is a flavorful casserole that is easy and satisfying.
Ingredients: 3 medium zucchini (grated), 2 eggs, 1 onion (chopped), 2 Tb Parmesan cheese, 1 Tb fresh parsley, 1/4 C mayo (real or light), 1 tsp salt, 1 tsp pepper, 1-2 C crushed saltine crackers, 1C grated cheddar cheese for top.
Preheat oven to 350 degrees. Mix all ingredients (except cheese topper) in a bowl. Spray oven-proof casserole dish then add mixed ingredients. Top with cheese then bake for 45 minutes, covered.
The cracker crumbs absorb excess zucchini liquid and add salt so don’t add more than 1 tsp. The mayo adds creaminess; fresh parsley in this amount contributes more color than flavor.
Roger Wolfe gave me this recipe when he worked in Atchison for Kansas Wildlife and Parks. It goes with any meat or fish. Thanks, Roger!