Zucchini cheese pudding

Yield: 4 Servings

Measure Ingredient
4 Small zucchini, thinly
Sliced
1 tablespoon Minced fresh thyme
2 tablespoons Butter
4 Eggs
1 cup Milk
1 TARR, Yvonne Young
The Squash Cookbook
Wings Books, Avendel,
New Jersey
½ cup Heavy cream
¾ cup Grated Parmesan cheese
1 cup Grated swiss cheese
Tabasco sauce to taste
60 Soda crackers

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.

MM Format by John Hartman Decorah, Iowa 21 July 1996

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