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What to do with Zucchini

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zucch.jpgThanks to Ann Cargile from Allrecipes for downsizing her crowd pleaser for us empti-nesters.  It is a wonderful side dish that went beautifully with the roasted chicken we had for dinner last night.  I made a few additions to her recipe that I felt were minor, and added a little more zip and texture to the dish.

Zucchini Casserole

1 1/3 cups sliced zucchini
3/4 cup water
1 small onion, chopped
1 Tablespoon green pepper
1 egg
1/2 cup mayonnaise
1/3 cup grated parmesan cheese
1/4 tsp. salt
1/8 tsp. pepper
5 drops Chipolte
1/3 cup crushed butter flavored crackers

In a saucepan, combine the zucchini, water, onion and green pepper; bring to a boil. Reduce heat. Cover and simmer for 5 minutes or until vegetables are crisp but still tender.  Drain off excess liquid

In a bowl, beat the egg.  Add mayonnaise, parmesean cheese, salt and pepper; mix well.  Stir into vegetable mixture.  Transfer to a greased 1 qt. baking dish; sprinkle with cracker crumbs.  Bake uncovered, at 350 F for 25-30 min. until golden brown.

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About heylaydee

An average cook, an enthusiasm for experimenting and trying new things, is the reason for this blog. That and I found myself in the “empty nest” syndrome and needed an outlet. So I picked up the camera that was collecting dust, got out the pile of recipes, contacted friends and family for their favorites and starting cooking again. What could be better than a glass of wine, a hot stove, and creativity? Come along for the ride. I will be blogging about food, family, and anything else that inspires me.

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