... calls for tackling the zucchini mountain. We’ve been absolutely inundated, and while I’ve already made zucchini bread and fritters—and stashed away 20 cups of grated zucchini in the freezer for winter baking—I still had eight medium-to-large ones staring at me from the fridge.
I’ll admit, I briefly considered the classic “leave some in the neighbors’ cars” trick, but instead I searched for recipes that use a lot of zucchini. That’s when I found this casserole. Nothing fancy, but it calls for nine cups of grated zucchini, which sounded perfect. I actually ended up with 11 cups, so I tossed in an extra egg and it worked out just fine.
I used pepper jack cheese because that’s what was on hand, but I’m already dreaming of trying gruyere or havarti next time. Since zucchini doesn’t have much flavor on its own, it happily takes on the taste of whatever cheese and seasoning you add.
So tonight: zucchini casserole for dinner, zucchini bread for dessert. Honestly, meals like this make me think I could live quite happily on a vegetarian diet… at least for a while.
I hope your week is off to a good start and make sure to lock your cars. You wouldn't want somebody leaving zucchini on your front seat!
I think my neighbor had a similar problem... but I noted that chunky ground hog ambling around his yard several times last week and Steve told me yesterday that all the zucchini were gone. I hope he got a few of them! (and FYI zucchini is great on pizza!!)
ReplyDeleteThat zucchini casserole sounds so good! As someone with only a flower garden, I'd welcome some zucchini on my porch or in my car!
ReplyDeleteThat casserole does look yummy! And, as Kat mentioned, zucchini is wonderful on pizza (as is yellow squash and eggplant too). I also like it sliced length-wise and then grilled. YUMMY!! But, of course, Fletch doesn't like zucchini.....
ReplyDeletethat looks delicious! I wish I had all of that zucchini!!
ReplyDeleteI have to admit I'm a little jealous of your zucchini harvest -- the heat killed my plants after I got only two! If you still have more, I recommend oven "fried" zucchini: dip slices in egg, then breadcrumbs, then spray with a little oil and bake until crispy and serve with marinana.
ReplyDeleteUnlike almost everyone I know, I really like zucchini in all its forms that I have tried. And this casserole looks delicious, umm, butter, cheese, sauteed onions, what's not to like?! I looked at the recipe, and it looks like it could be used with other veggies as well. I hope it is a versatile keeper. Let us know how you like it. Happy Monday, Bonny, and thanks for sharing.
ReplyDeleteJust had my first slice of zucchini bread of the season! This casserole looks good, and a great way to use up a lot of zucchini. We've made quite a few quiches with Z as the star, but I like that the casserole has no crust... and I *always* add more eggs.
ReplyDeleteI remember always having WAY too much zucchini in my veg-gardening days -- even if I only planted ONE plant! Brian's garden has an overabundance (like . . . WAY overabundance) of watermelon this year. I'd much rather have to deal with too many zucchini than too much watermelon. And that casserole sounds great!
ReplyDeleteThat looks so good! I'm in the mood for something just like that. I'm a bit sick of cookout food tbh. I need a hot meal.
ReplyDeleteIf only we lived closer! I'd gladly trade a whole pan of this zucchini stuff for some leftover crab or a hamburger from your grill!
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