4 large zucchini, cut in ½ inch slices
4 hard-cooked eggs, chopped
1 11-oz. can cheddar cheese soup
1/3 cup whipping cream
½ cup shredded sharp cheddar cheese
½ cup seasoned dry bread crumbs
Layer zucchini and eggs in a greased 8-inch square pan, ending with a layer of eggs.
Mix soup and whipping cream and spoon evenly over casserole.
Sprinkle top with cheese and bread crumbs.
Bake at 350 degrees 40-45 minutes or until zucchini is easily pieced with a fork and top of casserole is lightly browned.
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