Zucchini Casserole

This recipe appeared in the “Methodist Best” cookbook in 2008. The Gatesville Messenger plans to run a series of recipes from that cookbook. If your church has a cookbook or if you would like to submit your own recipe of a favorite dish for possible publication, please email it to: editor@gatesvillemessenger.com.

Zucchini Casserole

Dorothy Lovelace

6-8 zucchini or squash                                    1 lb. grated cheese

1 sm. jar sliced pimento                                 1 pkg. cornbread jalapeno or plain

1 green pepper, chopped                              1 can mushroom soup undiluted

1 onion chopped,

Peel and slice zucchini; slightly boil 10-15 minutes and drain. Sauté green pepper until tender (do not brown). Mix cornbread and bake. Break cornbread into small pieces. Add to zucchini or squash. Then add soup, green pepper, onion, pimento, and cheese. Mix well. Pour into greased casserole dish and bake at 350 until done.