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Salads

Zucchini Questo

Shared by Inie Henry

A family memory

The Story Behind It

This recipe was brought to one of our potluck suppers in the fall, when zucchini were abundant. I made it for friends, and they all loved it too.

1

Ingredients

7–8 zucchini, 6–8 inches long
1 large onion, preferably red
2 eggs, beaten
1 can French-fried onions
1 lb cheddar cheese, sliced
Salt, for the cooking water
Seasonings, to taste

2

Directions

Preheat oven to 350°F.
Clean the zucchini without peeling them.
Slice the zucchini and cook them in salted boiling water until tender.
Meanwhile, peel the onion and cut it into thin slices.
Drain the cooked zucchini, reserving 2 cups of the cooking liquid.
Gradually combine the reserved liquid with the beaten eggs.
Season the egg mixture to taste.
In a large casserole dish, alternate layers of cooked zucchini, sliced onion, sliced cheddar cheese and French-fried onions, reserving plenty of cheese for the top.
Pour the egg and zucchini-liquid mixture over the casserole.
Top with the reserved cheese.
Bake uncovered for 1 hour, or until the cheese is well browned.

Family Notes

The casserole may be assembled and refrigerated for several hours before baking. The title “Zucchini Questo” is preserved exactly as printed in both the cookbook index and the recipe heading. The original recipe does not specify the size of the French-fried-onion can or the casserole dish.