For a simple family meal, keep this zucchini casserole in mind. It’s a savory cheese-and-rice dish flavored with mayonnaise and sprinkled with golden, crunchy crumbs and almonds.
A good sidedish for grilled meats or roast poultry, it also can stand on its own as an entree.
SAVORY CASSEROLE
Preparation time: 20 minutes
Baking time: 30 minutes
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Yield: 6 to 8 servings
1 1/2 pounds zucchini, sliced
1 large onion, chopped
3 cups cooked rice (from 1 cup raw rice)
2 cups grated Cheddar cheese
2-3 tablespoons diced pimiento, drained
1 teaspoon seasoned pepper
1/2 teaspoon salt or to taste
3 eggs, slightly beaten, or equivalent egg substitute
1/3 cup real mayonnaise
1 cup soft bread crumbs
1/2 cup sliced almonds
1. Cover and cook squash and onions in a small amount of water in saucepan until squash is tender but not soft, about 5 minutes. Drain well. Heat oven to 350 degrees.
2. Combine drained vegetables with cooked rice, cheese, pimiento and seasonings. Blend eggs and mayonnaise; stir into vegetable mixture. Turn into a greased, shallow 2-quart casserole. Top with bread crumbs and almonds. Bake until bubbly, 30 minutes.