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Ingredients :


°three kilos yellow zucchini, sliced

°Diced Vidalia onion, optional

°10.five ounce pack of chicken soup

°1 c mayonnaise

°1 egg

°eight oz. shredded cheddar cheese

°1 teaspoon salt°Half teaspoon black peppertopping

°2 km of Ritz biscuits, mashed

°1 piece of melted butter


Instructions :


Heat oven 350 degrees F.Wash the squash and reduce it into small medallions, or if it’s far big, chop it into smaller pieces.

I decide upon the smaller squash due to the fact it is tender. Putting squash in  big bowl to mixing with filling.

In a separate bowl, blend soup with mayonnaise, eggs, cheese, onion, salt and pepper, then pour over zucchini and stir till nicely combined, then pour right into a baking casserole dish.  

Crush the biscuits while they’re in the “pipes” (I generally wrap them in a dish towel to keep away from a mess, and use a rolling pin or meat thinner) or vicinity them in a resealable plastic bag. 

 Pour the overwhelmed biscuits right into a bowl. Melt the butter withinside the microwave and stir withinside the biscuits till moist.Sprinkle over the tagine.Bake at 350°F till bubbling and brown on top (generally 45-50 minutes).

Bake for half-hour covered. With foil to assist save you cookie burn.Then discover the lid and bake an extra 20 minutes, till golden brown on top.


Enjoy !