Cheese Zucchini Casserole
(Makes 2 to 3 servings)
- 1 pound (2-3 small) zucchini, cut up
- 1-2 ounces cream cheese, cut in bits
- 1 egg, beaten slightly
- 1 tablespoon butter or margarine
- Salt and pepper to taste
- 1 cup Cheddar cheese, grated
Simmer cut up zucchini in very little water until soft. Drain. Add cream cheese, egg, butter, and salt and pepper to taste. Stir until blended.
Pour mixture into oiled baking-serving dish, sprinkle with grated Cheddar cheese. Bake, uncovered, at 350 F. just until cheese melts and mixture begins to bubble.
Recipe from The Saturday Evening Post Fiber & Bran Better Health Cookbook, © The Saturday Evening Post Society. All rights reserved.