Zucchini Casserole. Does anyone out there have any zucchini? If you planted zucchini you either do, or soon will have lots of it. Most of us know zucchini does very well in this area. I remember Phyllis Stevens once writing about growing zucchini in our area. She wrote Plant one zucchini seed and if by some miracle it does not germinate, just leave your car door unlocked in August! So here is a casserole Ive been making for about 35 years that is easy, cheap and can use up a good amount of zucchini. I had about a half of a Dutch oven of sliced zucchini. I put maybe a cup of water in (as zucchini emits water on its own, you dont need much). I cook the zucchini for about 15 to 20 minutes until it soft. Then I took a potato masher and mashed up the zucchini added 4 eggs (less eggs if making a smaller casserole) and continued to mash. I added seasoning (I used garlic salt, pepper, onion powder, and some crushed red pepper.) Then I added some cracker crumbs. I used one small box 3.5 oz rice crackers, but you can use any kind or use bread crumbs. Then I added about 3 cups of shredded cheese (use less if making a smaller casserole.) The mixture will still be pretty moist, but dont worry it is the eggs that sets the recipe. I threw it in a 9 by 13 inch pan, baked it for 40 minutes at 350 degrees (until fork comes out clean in the center). I put about 2 more cups of cheese on top and baked about 10 minutes more until it was melted. You can also added cooked chicken or cooked ground beef to this if you like. It freezes really well.
Posted on: Sat, 12 Jul 2014 01:46:39 +0000
Trending Topics
Recently Viewed Topics
© 2015