Zucchini Casserole

Serves: 4 

INGREDIENTS

§ ½ tablespoon butter (or nonstick spray)
§ 3 and ½ cups grated zucchini
§ 2 eggs, beaten
§ ½ teaspoon salt
§ 1 teaspoon ground black pepper (I added 2x as much and it was GREAT!)
§ 4 tablespoons grated parmesan cheese
§ (3 tablespoons breadcrumbs, optional) OR crumbled French onions (Tip: French onions are really tasty on top)

FOR SALADMASTER USERS:

1. Grease medium skillet with nonstick spray.
2. Squeeze as much liquid as you can out of the zucchini. 

3. In a large bowl, whisk eggs. Add in the zucchini, black pepper and salt. Stir until combined well. Add in cheese and give it a good stir. Bread crumbs can be added during this step instead of on top.
4. Pour this mixture into the skillet and spread evenly, press down on top to make it firm.
5. Sprinkle breadcrumbs OR crumbled French onions and cook on medium-low for 20 minutes (or until middle does not jiggle). 

6. Serve warm.


FOR OVEN USERS:

INSTRUCTIONS

1. Preheat the oven to 375C.
2. Grease a baking pan with butter.
3. Place the grated zucchini on a cheesecloth and squeeze as much liquid as you can.
4. In a large bowl, whisk eggs. Add in the zucchini, black pepper and salt. Stir until combined well. Add in 1 tablespoon cheese and give it a good stir.
5. Pour this mixture into the baking pan and spread evenly.
6. Sprinkle breadcrumbs OR crumbled French onions and bake for 30 minutes. 

7. Remove it from oven, top with the remaining cheese. Make small holes with a knife and bake for another 5 minutes or until the cheese melts.
8. Serve warm.