Zucchini Bake

Jeff found this recipe in a newspaper so we decided to give it a try. It's pretty tasty!! You should try it too! I added peas the second time around too and that was pretty good too.

Zucchini Bake

4 Small zucchini, diced (about 3 cups total)
2 cups (about 51/2 ounces) club cracker crumbs (I used Ritz)
2 Tbsp butter
3 eggs
1 small onion, grated
1/2 cup milk
1 cup shredded cheddar cheese
1/2 tsp salt
1/2 tsp pepper
1/4 cup grated Parmesan Cheese

1. Preheat oven to 350 degrees F. Grease a 9-inch deep-dish pie pan or 9-inch square baking dish.
2. Bring 4 cups water to a boil in a large sauce pan. Add zucchini; reduce heat and simmer, covered, until tender, about 3 min. Drain well in a colander.
3. Press cracker crumbs on bottom of prepared pan to from a crust. Dot with butter. Spoon zucchini on top.
4. 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.
5. Bake, uncovered, 35 min. or until golden on edges.

serves 6-8

Nutritional facts per serving: 230 calories, 14g fat, 9g protein, 17g carbohydrates, 1g fiber, 540 mg sodium.