Mom’s Zucchini Casserole Recipe
My mother loves zucchini and every year I make a point to plant a lot of zucchini in my backyard garden. Luckily for me, it grows great here in PA. so I always end up with an abundance of it. A few weeks ago my mother made for us this delicious Zucchini Casserole and today I thought I would share the recipe with all of you.
The casserole is very easy to prepare and will feed 4 people. You can use it as a main dish, as an appetizer or as a side dish…whatever you prefer.
Mom’s Zucchini Casserole Recipe
3 to 5 fresh zucchinis, thinly sliced
1 medium onion, finely chopped
1 large can tomato sauce
1 tbsp. bacon fat
1/2 to 3/4 tsp. salt
1/4 tsp. ground black pepper
1 tsp. dried chili powder
3 slices bacon, cooked and crumbled
1/4 cup dry cracker crumbs
1/2 cup shredded cheddar cheese
Fry up the bacon, drain grease & reserve 1 tablespoon of bacon fat for later use. Crumble up bacon and set aside. In a large saucepan combine together the sliced zucchini, onion, tomato sauce and bacon fat. Bring mixture to a boil and simmer over medium heat for 15 minutes, stirring often. Remove from heat and stir in the salt, ground black pepper, chili powder and cooked, crumbled bacon. Pour mixture into a 2 1/2 quart glass baking dish and bake in the oven at 350 degrees F. for 10 to 14 minutes. Remove from oven and sprinkle cracker crumbs and shredded cheese on top. Place back into oven for 2 minutes and then remove. Serve immediately.
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