A Family-Favorite Zucchini Casserole (Now Even Easier!)
My Aunt Arlene made this recipe for several years and then her daughter took over making it. Now Aunt Arlene's grand-daughters bake it for Thanksgiving and Christmas. It used to have to drain overnight. But now with the use of an air fryer it can be made in a couple of hours!
Ingredients
- 8 -10 medium zucchini, chopped in one inch cubes
- 1/2 stick unsalted butter, melted
- 2-3 tbs finely chopped onion
- 3 eggs beaten
- 10-12 crackers, Saltines or we used Trader Joe's Pita Crackers crumbled with a rolling pin
- salt and pepper to taste we used about 1/2 tsp salt and two pinches pepper
Instructions
- Place chopped zucchini in air fryer, lightly drizzle with olive oil and cook at 400 degrees for 10 to 15 minutes until they looked cooked through. We had to do two batches with our air fryer.
- Place the zucchini in a food processor and lightly chop using intervals. Again we did two batches.
- Put the zucchini in a colander over the sink and press with a spoon to squeeze out moisture. Leave over the sink to drain for another 45 to 60 minutes.
- Preheat the oven to 350 degrees.
- Place zucchini in a bowl and add the chopped onion, 1/4 cube melted butter, eggs and salt and pepper. Mix well and put in a casserole dish.
- Bake for 30 minutes. Remove from oven.
- Mix crushed crackers with the butter and sprinkle on top of the casserole. Bake for another 20 minutes until bubbling and the crackers are lightly toasted (depending on your oven, you might need to increase the temperature to 375 degrees and bake for 5 more minutes until toasted).Serve immediately or at room temperature.
