Zucchini Casserole

• 1 bay leaf
• 6 medium zucchini, sliced
• 2 eggs, beaten
• 1 c. sour cream
• 1 c. shredded Cheddar cheese
• 1 tsp. basil
• 1/2 tsp. oregano
• 1/2 tsp. garlic powder
• 1/4 tsp. salt
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 tomatoes, chopped
• 6 slices bacon, cooked and crumbled
• 1/3 c. dry Italian seasoned bread crumbs
• 2 Tbsp. Parmesan cheese

1. Combine bay leaf and a small amount of water in a saucepan; boil.
2. Arrange zucchini in a steaming rack or colander.
3. Reduce heat and place rack in the saucepan.
4. Cover and steam 8 minutes until zucchini is crisp-tender.
5. Set aside.
6. Combine eggs and next 7 ingredients in a large bowl; stir to mix.
7. Add zucchini, tomatoes and bacon; stir gently to mix.
8. Spoon mixture into a lightly greased 12 x 9 x 2-inch baking dish.
9. Combine bread crumbs and cheese; sprinkle over casserole.
10. Bake at 350u0b0 for 30 minutes.

bay leaf, zucchini, eggs, sour cream, cheddar cheese, basil, oregano, garlic powder, salt, salt, pepper, tomatoes, bacon, italian seasoned bread crumbs, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=565098 (may not work)