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I was looking through an old recipe binder of mine and came across this recipe that I haven't made in a couple of decades and my mouth started watering when remembering how tasty and easy it is! It's time to share ;-)
Preheat oven to 350 degrees F.
Alternately arrange zucchini and tomato in a lightly oiled 8x8 inch baking dish. Sprinkle the onion, salt and pepper over the slices and drizzle the oil evenly over all.
Bake, uncovered, for 25 to 30 minutes, or until the zucchini is tender and Parmesan is golden brown.
By Ann from Richland, WA
Cook zucchini until tender. Saute onions in butter before mixing. Combine zucchini, onion, corn, eggs, shredded cheese, and salt and mix well. Combine bread crumbs, Parmesan cheese, and melted margarine. Sprinkle over zucchini mix. Bake in buttered casserole or baking dish at 350 degrees F for 40 minutes. Garnish with cherry tomatoes and parsley.
By Robin from Washington, IA
This might even convince some anti-vegie eaters to try them!
Total Time: maybe 15 minutes, total
Source: My friend Bobbi and her neighbor Teddi.
Source: A friend, Maureen
By Raymonde from North Bay, Ontario
A quick skillet dish that would be delicious with rice or pasta.
As we all know, if you grow zucchini you are likely to have an overabundance. This is a great recipe to use them up.
In a bowl combine flour, cheese, oregano, pepper and salt. Beat eggs. Add zucchini, onion and mayonnaise. Add flour mixture and mix well.