Zucchini Bake
Sunday, 12 May 2019
I love this recipe and I make it frequently. We eat it as a meal and sometimes have biscuts on the side.Ingredients4small zucchini, diced (about 3 cups total)2cups (about 5 1/2 ounces) club cracker crumbs2tablespoons butter3 eggs1small onion, grated1/2cup 2% reduced-fat milk1cup shredded Cheddar cheese1/2teaspoon salt1/2teaspoon pepper1/4cup grated Parmesan cheeseInstructionsPreheat oven to 350F.