Zucchini Bake

By [e-mail]

Ingredients

• small zucchini, diced (about 3 cups total)
• 2 cups (about 5 1/2 ounces) club cracker crumbs
• 2 tablespoons butter
• 3 eggs
• 1 small onion, grated
• 1/2 cup 2% reduced-fat milk
• 1 cup shredded Cheddar cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup grated Parmesan cheese
• Instructions

Preparation

Step 1

Preheat oven to 350F. Grease a 9-inch deep-dish pie pan or 9-inch-square baking dish.
Bring 4 cups water to a boil in a large saucepan. Add zucchini; reduce heat, and simmer, covered, until tender, about 3 minutes. Drain well in a colander.
Press cracker crumbs on bottom of prepared pan to form a crust. Dot with butter. Spoon zucchini on top.
Whisk eggs in a medium bowl until fluffy. Stir in onion, milk, 2/3 cup Cheddar cheese, salt and pepper. Pour over zucchini and sprinkle with remaining 1/3 cup Cheddar and Parmesan.
Bake, uncovered, 35 minutes, or until golden on edges.