Toni Rakestraw
- 3 cups carrots, sliced and chopped
- I cube vegetable bouillon
- ½ cup water
- 3 cups slice and diced zucchini
- 2 eggs
- 1 tsp seasoned salt
- ¼ tsp thyme
- 1 tbs chopped parsley
- Fresh ground pepper
- 1-1/2 cup milk
- 1-1/2 cups bread crumbs or cracker crumbs
- 1 cup shredded medium cheddar cheese
Chop carrots with food chopper or whirl in blender to chop coarsely. Dissolve bouillon in boiling water; add carrots. Cover and simmer slowly 10 minutes. Add diced zucchini; simmer a few minutes, stirring occasionally. Drain; add seasonings. Beat eggs with milk; add crumbs and cheddar cheese; stir in vegetables. Turn into greased casserole dish; bake at 350º for 40 minutes or until set. Serves 6 to 8.