... 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!
