Baked Zucchini Casserole

Baked Zucchini Casserole

4 1/2 cups sliced zucchini

2 to 3 Tbsp olive oil

salt and pepper

1 medium onion, chopped

2 cups spaghetti sauce

1 1/2 cups mozzarella cheese, shredded

6 eggs

1 cup Parmesan cheese

In a large skillet, heat the olive oil. Add zucchini and saute. Season with salt and pepper. Transfer to a 9x13 pan.
In the same skillet, add onion and saute until soft. Add spaghetti sauce and heat thoroughly. Pour over the zucchini. Sprinkle the mozzarella cheese over the top of the sauce.
Mix eggs and Parmesan cheese. Pour over the mozzarella cheese. Bake at 375 for 25 minutes. Let it stand for 15 minutes before serving.

My mother-in-law made this for a family dinner, and all I can say is WOW. This dish, an adaptation of a recipe she found in a magazine, is an excellent way to use up the bounty of zucchini everyone seems to be giving us from their gardens. I think it would be perfect as a stand alone vegetarian dinner, or even as a brunch dish. The picture doesn't do it justice. If you try it, I'll bet you'll like it.