Donna's Zucchini, Carrot And Mushroom Casserole

The flavor of the fresh vegetables with a touch of bacon and topped with Swiss cheese is a fantastic taste combination. For a more substantial meal, add crumbled Italian sausage to the recipe.

3 slices bacon 1 large onion, chopped 4 ounces fresh mushrooms, chopped 2 cups grated fresh zucchini (8 ounces) 1 cup finely chopped or shredded carrots (4 ounces) salt and pepper to taste 3/4 cup saltine crackers crumbs or bread crumbs 1/2 cup egg substitute (Egg beaters) or 2 eggs, lightly beaten 4 ounces grated Swiss cheese

Preheat oven to 350 degrees. Butter an 8 x 8 inch baking pan. In a large skillet, cook bacon until crisp. Crumble and set aside. Discard all but 1 tablespoon bacon fat. Add onion to skillet and cook until translucent. Add mushrooms and cook until tender. Place in large bowl and set aside. Spoon zucchini and carrots into skillet and cook about 5 minutes or until carrots are tender. Combine onion and zucchini mixture in bowl. Add salt and pepper to taste. Add cracker crumbs, eggs, and reserved bacon. Stir to mix. Spoon into baking pan. Top with cheese. Bake for 30 - 40 minutes or until set and cheese is lightly brown. Serve with salsa and sour cream on the side if desired.

Serves 2 as a main course or 4 as a side dish.

Double recipe and bake in a 7 x 11 inch pan to serve 4 as a main course.

Serves 2

Nutritional Information per serving with eggs:

Calories: 485 Fat, gm.: 27 Protein, gm.: 30 Carbs, gm.: 31 Cholesterol, mg.: 240 Fiber, gm.: 5.0

Serves 2

Nutritional Information per serving with egg substitute:

Calories: 455 Fat, gm.: 23 Protein, gm.: 30 Carbs, gm.: 32 Cholesterol, mg.: 60 Fiber, gm.: 5.0

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