Puffy Zucchini Casserole


2 lbs. zucchini

2 eggs

1 c. mayonnaise or Miracle Whip

1 onion, chopped

1/4 tsp. thyme

Salt, pepper, garlic salt

3/4 c. Jack cheese

1 tbsp. margarine


Cut squash. Boil until tender. Take eggs and beat them. Blend in mayonnaise and add onion and thyme. Stir in cooked squash. Add salt and pepper. Pour into casserole dish. Sprinkle with cheese and dot with margarine. Bake in uncovered pan, 375 degrees, 20 minutes or until puff. .


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