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.