Zucchini Casserole with Cracker Crust

Deliciously rich and custardy dish with mayonnaise, eggs, and cheese, topped by crispy crackers. This can be made with either summer squash or zucchini or both.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 baking pan with cooking spray.

Step: 2

Place sliced zucchini in a large saucepan. Pour in enough water to cover, and bring to a boil over high heat. Boil until barely tender, about 2 minutes. Drain and set aside.

Step: 3

In a large bowl, whisk together eggs and mayonnaise until smooth. Stir in onion, cheese, and pepper. Fold in squash, then pour mixture into prepared baking pan. Sprinkle with crushed crackers, then dot evenly with diced butter.

Step: 4

Bake in preheated oven for 30 to 40 minutes, until middle of casserole is no longer moist, and springs back when gently pressed.

Per Serving: 383 calories; protein 8.1g; carbohydrates 14.5g; fat 33.3g; cholesterol 68.2mg; sodium 821.1mg.

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