Potluck Recipe Gives Zucchini the Spotlight in Appetizing Casserole

“This recipe was obtained at a church potluck dinner and has since been altered to my taste,” Jean McPeek writes. “It is especially good at holiday time, since the corn bread stuffing flavor is a perfect complement to turkey and ham. It is also a good source of protein with cheese and eggs. Children will eat their vegetables when prepared in this appetizing recipe.”

ZUCCHINI-SQUASH CASSEROLE

3/4 cup diced onion

3 cups sliced zucchini

1/2 cup water

1 cup shredded Jack and Cheddar cheeses

2 eggs, beaten

1 teaspoon salt

1/2 teaspoon black pepper

1 (4-ounce) can diced green chiles

1 (16-ounce) can whole tomatoes, drained and cut up

2 cups corn bread stuffing mix, rolled into crumbs

6 tablespoons butter or margarine, cut into bits

Cook onion and zucchini in boiling water until squash is tender-crisp. Remove from heat and drain. Place zucchini mixture in bottom of greased casserole. Top with cheeses, beaten eggs, salt, pepper, chiles, tomatoes, corn bread crumbs and butter. Bake at 375 degrees 40 minutes. Place under broiler briefly to brown top. Makes 6 servings.

--JEAN McPEEK

Lompoc