Zucchini Squash Italian

Like many retro recipes, I have no idea what makes this one in particular Italian, maybe the Parmesan cheese? It is really good and a nice excuse to break out the poppy seed. The other good point: many of you are suffering from a wealth of zucchini and this is yet another zucchini recipe. It isn’t the ratatouille that I am sure will be all the rage this year. It isn’t that strangely delicious yet odd looking zucchini bread. It is just a simple yet elegant way to serve a bit of zucchini. This one even works well with the sneaky baseball bat sized zucchini. You may want to peel those though if the skin thickened.

I am most likely to just zap the zucchini in the microwave at the “fresh vegetable” or “steam” setting, (whatever they call it on the current microwave-it turns out to be about 5 minutes) with a little water to preserve the nutrients rather than boil first. You can also assemble the casserole, adding a bit of water or broth to it and not precook the zucchini at all. That will require a bit more baking time though.

Zucchini Squash Italian

Mrs. Frank Frazer

1½ pounds zucchini squash
1 onion, chopped
1 egg
1½ tablespoon butter
½ teaspoon poppy seed
½ teaspoon garlic salt
½ teaspoon black pepper
Parmesan cheese

Scrub and slice squash. Boil gently in salted water with onion until tender. Drain in colander. Add egg, butter, poppy seed and seasoning, mix together and place in baking dish. Sprinkle all over with grated Parmesan cheese. Bake in 350 degree oven 25-35 minutes.

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