ZUCCHINI AND BROCCOLI CASSEROLE Recipe

Ingredients:

• 8 cups sliced zucchini (the smaller the zucchini the better) (I grated mine)
• 1 egg, slightly beaten
• 1 cup mayo (I used half light mayo, half ricotta cheese)
• 1 cup Parmesan cheese
• 1 small onion, chopped
• 1 green pepper, chopped (I only had yellow pepper)
• Salt & pepper to taste
• Butter (I used margarine)
• Bread crumbs (I omitted these and topped it with a little more Parmesan instead)

Directions:

1.  Bring zucchini in enough water to cover to a boil.  Boil until just tender–not too long!  Drain WELL.
2.  In a large mixing bowl, combine egg, mayo, Parmesan cheese, onion, green pepper, and salt & pepper.  Mix well.  Add drained zucchini and mix.
3. Butter a large pie plate and pour zucchini mix into pie plate.  Top with dots of butter and spread bread crumbs over the top.
4. Bake at 350 degrees for 45 minutes to 1 hour until bubbly.