Zucchini Cheese Pudding Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 Small: zucchini, thinly
1/2 cup: Heavy cream,
Sliced,
3/4 cup: Grated Parmesan cheese,
1 T: Minced fresh thyme,
1 cup: Grated swiss cheese,
2 T: Butter,
Tabasco sauce to taste,
4: Eggs,
60: Soda crackers,
1 cup: Milk,
Directions:
Preheat oven to 350F.
Saute the zucchini and thyme in the butter until the squash is tender. Beat
the eggs, milk, heavy cream, Parmesan and Tabasco until thouroughly mixed.
Arrange a layer of crackers in a well buttered 9x9-inch ovenproof dish. Top
with half each egg mixture, squash slice, and Swiss cheese. Repeat this
layering.
Let stand 20 minutes, then bake about 35 to 40 minutes, or until puffy and
nicely browned. Serve hot. Serves 4-6.
1 TARR, Yvonne Young
The Squash Cookbook
Wings Books, Avendel,
New Jersey
MM Format by John Hartman Decorah, Iowa 21 July 1996
Source from luhu.jp
Saute the zucchini and thyme in the butter until the squash is tender. Beat
the eggs, milk, heavy cream, Parmesan and Tabasco until thouroughly mixed.
Arrange a layer of crackers in a well buttered 9x9-inch ovenproof dish. Top
with half each egg mixture, squash slice, and Swiss cheese. Repeat this
layering.
Let stand 20 minutes, then bake about 35 to 40 minutes, or until puffy and
nicely browned. Serve hot. Serves 4-6.
1 TARR, Yvonne Young
The Squash Cookbook
Wings Books, Avendel,
New Jersey
MM Format by John Hartman Decorah, Iowa 21 July 1996
Source from luhu.jp