6 zucchini, sliced
2 eggs, beaten (or use egg substitute)
1 cup mayonnaise (low fat mayo not recommended for this recipe)
1 small onion, diced
1 cup grated Romano cheese
1/4 teaspoon ground black pepper
1 tsp garlic powder
24 buttery round crackers, crushed
2 tablespoons butter, diced
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 baking pan with cooking spray.
Place sliced zucchini in a large saucepan. Pour in enough water to cover, and bring to a boil over high heat. Boil until barely tender, about 2 minutes. Drain and set aside.
In a large bowl, whisk together eggs and mayonnaise until smooth. Stir in onion, cheese, and pepper and garlic powder. Fold in squash, then pour mixture into prepared baking pan. Sprinkle with crushed crackers, then dot evenly with diced butter.
Bake in preheated oven for 30 to 40 minutes, until middle of casserole is no longer moist, and springs back when gently pressed. Sprinkle w/ a dash of parprika for color, or sprinkle with chopped fresh parsley before serving.
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