Zucchini Squash Casserole
I use this recipe for marrow and courgettes, and the cheese is most often just the cheddar cheese we already have in the fridge. The flavour can be a little strong for children.
2 1/2 cups zucchini, diced
1 cup celery, cut into pieces
1 cup onion, diced
1 1/2 cups water
3 vegetable stock cubes
2/3 cup butter or margarine, melted
2 cups cracker crumbs
2 egg, beaten
1 cup Velveeta cheese
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
Cook the zucchini, celery and onion in the water with the stock cubes until tender but not soft (about 5 minutes).
Mix together the melted butter, cracker crumbs, eggs, Velveeta salt and pepper.
Combine with the zucchini mixture and put into a baking dish. Bake at 325 F. for 1 hour.
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