Friday, September 18, 2009

Another Zucchini Recipe

Will the zucchini recipe's ever stop? Probably not. Especially since I have 8 gallons of sliced zucchini in my freezer. 8 GALLONS! Thats absurd. So far I have been making zucchini lasagna, zucchini cobbler, zucchini bread, zucchini stir fry... Im starting to feel like Bubba off of Forest gump when he lists all the shrimp recipes. But seriously I have been making alot of zucchini recipes! this recipe is my new favorite zucchini recipe. If you are not a fan of zucchini this recipe would be perfect for you. It doesn't really have a strong zucchini taste. Just a cheesy and gooey taste. Its cheesy and warm and it tastes really great as left overs.

Cheesy Zucchini Casserole

3 lbs zucchini
1 medium onion
5 tablespoons butter
2 eggs, beaten
1 1/2 cups shredded sharp cheddar cheese
1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder

Peel and cut up the squash into chunks and dice the onion.
Add zuchini to a pot of water and boil until tender- about 15 mins
Drain the zuchini in a strainer. Allow the zucchini to sit for 10 minutes or so and gently push as much moisture out of the zucchini as possible
Next you can either mash the zucchini and butter together by hand OR take the easy route like I did and add it to your food processor and pulse it 3 or 4 times.
Mix one cup of the cheese and all the remaining ingredients with the mashed zucchini
Pour into greased pan top with remaining 1/2 cup cheddar cheese.
Bake at 350 degrees for 30 to 40 minutes, or until center is set.

Note: I did one to eat for OAMC and it turned out great! The only thing I would suggest if you are going to freeze this recipe is to allow it to COMPLETELY thaw before cooking it. I only thawed it overnight in the fridge and it was half frozen still. Impatient me then put it in the oven and allowed it to cook for an hour and it was still not done. Finally 2 hours after putting it in the over it was done. The moral of this story- let it thaw!

1 comment:

  1. yummy! I so enjoyed your zucchini parmesan recipe that I'll have to give this one a try too :)