"A few years ago, I found this zucchini recipe that's quick to prepare and freezes well, too. Just put it in the refrigerator to thaw in the morning and pop it into the oven when you get home! —Karen Howard, Lakeville, Massachusetts..."
INGREDIENTS
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4 cups thinly sliced zucchini
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1 large onion, thinly sliced
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3 tablespoons butter
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2 Eggland's Best Eggs
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2 teaspoons dried parsley flakes
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1/2 teaspoon salt
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1/2 teaspoon each garlic powder, dried basil and oregano