Zucchini Casserole - cooking recipe

Ingredients

2 to 3 lb. zucchini, cubed (do not peel)
3 slices thick white bread (can use Arnold's country white), cubed
1/2 onion, chopped fine
1 clove garlic, crushed
salt, pepper and oregano to taste
2 eggs, well beaten
1/2 c. Parmesan cheese
1/2 stick melted oleo or butter

Preparation

Cook zucchini until tender.
Mash and drain well.
Squeeze excess water out.
Combine with all other ingredients except cheese and eggs; stir well.
Fold in eggs.
Sprinkle cheese on top.
Pour into 1 1/2-quart greased dish.
Bake at 350\u00b0 for about 1/2 hour or until top is golden brown and a knife comes out clean. Serves 4 to 6.