Sunday, October 27, 2013

Zucchini Casserole

2 lb zucchini, cut into 1-inch dice
1 medium onion, finely chopped
2 Tbsp low sodium butter
1 Tbsp olive oil
1 1/2 cup finely crushed crackers
1 cup / 6 oz mozzarella cheese
2 eggs, beaten
1/4 cup Parmesan, grated

Preheat the oven to 350.

In a medium pan, heat butter and olive oil. Add chopped onions and cook until transparent. Then drop in zucchini dices, season everything with salt and pepper, and cook over medium heat, stirring occasionally, until vegetables are soft enough; for about 10-15 minutes. Then set aside and let them cool slightly.
In the meantime, mix together crushed crackers and mozzarella cheese. Stir half of this mixture into the vegetables. Pour in beaten eggs, season generously with salt and pepper, and mix it thoroughly.
Transfer the mixture into the baking dish and top with the remaining cheese and cracker blend. Coat with grated Parmesan and then bake for 25-30 minutes, until lightly browned and crispy on top.
Let the casserole stand for 5 minutes, then serve warm.