SOUTHERN STYLE ZUCCHINI CASSEROLE

This Zucchini Casserole is scrumptious it just hollers out "Summer Is Here!"

Not going on and on how tasty it is because you need to get a move on

and MAKE IT…

Grab about 2 pounds of zucchini wherever you can find it. I grew the yellow ones.

Dice them all up.

About 3 1/2 cups of lovely summer zucchini.

Tumble the zucchini onto generously salted pot of boiling water for about 4 minutes.

Then strain the zucchini.

Smash up 18 golden butter crackers

Pour in Zucchini into your 8-inch buttered square casserole dish and then salt & pepper.

WAIT… I had to have a quick bowl of the zucchini right now.

Mix up one egg.

Add to the egg a 1/2 cup of sour cream.

Next drop in a cup of shredded cheddar cheese.

Pour egg mixture over the zucchini and top with crackers and 1/2 parmesan cheese.

You could also make this recipe with no crackers, up to you

Pop in to a 350 degree oven for 30 to 40 minutes.

This Zucchini Casserole smells so good while baking.

Let's have some.

Grab me a plate please.

Thank you, but this really is not a hearty portion?

Think I am going to have to…

Dig into it again.

Have a bite because this sure is a family- pleasing way to cook up zucchini this summer.

Enjoy!

P.S.

Give Southern Style Zucchini Casserole a try because to be honest here…

even zucchini haters are likely to be swayed by the

Cheese & Sour Cream. XO