Zucchini Casserole

Recipe By:
Caroline
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  • Total Time 55 min Ico-add
  • Yield 6 Servings
  • Level Easy

The flavor of this zucchini casserole is enhanced with dry mustard, heavy cream and cheddar cheese to produce a side dish for virtually any occasion.
 

Ingredients

  • 2 tablespoons butter
  • 1 1/2 pounds zucchini; unpeeled, washed and sliced
  • 2 eggs, beaten
  • 1 tablespoon unbleached flour
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 1 packet splenda (or 2 teaspoons sugar)
  • 1 cup heavy cream
  • 6 ounces sharp cheddar cheese, shredded
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Directions

  1. 1. Preheat the oven to 325 degrees F. Prepare a nine by thirteen inch casserole dish with cooking spray.
  2. 2. Melt the butter in a large, heavy skillet. Add the sliced zucchini and saute over medium high heat until tender, stirring frequently. When done, remove from the heat and let cool until lukewarm. Place in the prepared casserole dish.
  3. 3. Combine the eggs, flour, mustard, nutmeg, salt, pepper and Splenda in a large mixing bowl; whisk together well. Add the heavy cream and cheddar cheese; mix well again.
  4. 4. Add the egg mixture to the cooled zucchini and mix well.
  5. 5. Place in the oven and bake for 30 minutes or until set.