HIDE THE ZUCCHINI
Most people who taste this are surprised it contains 3 pounds of zucchini. This was Mom's most popular recipe EVER. The title is my idea. Mom called it Zucchini Casserole. Boring, yes, but it gets right to the point. Mom made this as long as I can remember, and we took it everywhere: potlucks, family reunions, picnics. There were NEVER any leftovers. Mom had quite a collection of zucchini recipes. She needed them. Dad planted zucchini annually - lots of plants in case some died out before maturing. None of them died. Ever. We weren't quite up to our ears in them, but they were just about up to our bellybuttons. We never tried to sell them - they were hard enough to GIVE away. Folks would look at us and say, "But what do I DO with it?" Mom had an idea. We could con folks into taking some squash by providing recipes. Guess who got the typing job? Me - the one who typed at 15 words per minute. Being my first major typing job, it was a bit sloppy, and I left out the part of this recipe that says, "cover with water, add salt & pepper to taste and boil just until tender" Ooops. Most experienced cooks would figure out the squash must be boiled first, because it says to drain and mash it. Our neighbor, Ellen, however, didn't cook from scratch too much. And when she did, she followed recipes exactly. After making this, she asked Mom why the squash was so hard after she baked it. She had tasted Mom's casserole, and wanted to try it herself. Fortunately, Ellen's the type who could laugh at herself, so she didn't mind when we just about fell over, roaring with laughter. Well, it was funny at the time. Do be sure to file this one away for that approaching day, when you answer your doorbell and find nothing there, but a lone sack of zucchini. Because now you know what do to with it.
Provided by ThatBobbieGirl
Categories Lunch/Snacks
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cut up the squash into chunks (do not peel) and dice the onion (you'd better peel the onion).
- Cover with water, add salt& pepper to taste and boil just until tender - let's say about 15 minutes.
- Drain and mash, adding the butter after draining the zucchini, but while the zucchini is still hot enough to melt it.
- Mix one cup of the cheese and all the remaining ingredients with the mashed squash (If the zucchini is still extremely hot, you should mix a small amount of it into the beaten eggs, then add this along with the remaining ingredients).
- Pour into buttered oblong pan (about 10 inches by 13 inches) and top with remaining 1/2 cup cheddar cheese.
- Bake at 350 degrees for 30 to 40 minutes, or until center is set.
- Check it with a knife blade near the center.
- Does it come out clean? It should.
- I made this once with mild cheddar.
- Never again; it was very bland.
- Use sharp or even extra sharp cheese.
- NOTE: To address some of the reviews - this is not supposed to be "fluffy" or anything like a souffle; you do not have to press out every bit of liquid from the zucchini after cooking - just drain it really well and then mash; it *is* supposed to be somewhat like a custard and some folks think the texture is kind of like a vegetable quiche.
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Mwanje Steven
[email protected]This recipe is a lifesaver. I'm always looking for new ways to cook zucchini, and this one is a game-changer.
Fatima Alhadier
[email protected]I've made this recipe several times, and it's always a hit. It's a great way to use up extra zucchini from the garden.
Muhammad Bux
[email protected]This is my new favorite zucchini recipe. It's so easy to make, and it's always a crowd-pleaser.
raider _818_hd
[email protected]I made this recipe for a potluck, and it was a huge hit. Everyone loved it!
Bulet Babu
[email protected]I didn't have any zucchini, so I used yellow squash instead. It turned out just as good!
Jewel
[email protected]This recipe was too complicated for me. I ended up just throwing everything in a pot and hoping for the best.
Hanna Mostafa
[email protected]The zucchini wasn't cooked all the way through. I had to put it back in the oven for another 10 minutes.
kipa moni
[email protected]This recipe was a little bland for my taste. I would add some more spices next time.
Anas Naveed
[email protected]I'm always looking for new ways to cook zucchini, and this recipe is a keeper. It's simple, delicious, and healthy.
Freda Bi
[email protected]This recipe is a great way to sneak some veggies into your kids' diet. They'll never know they're eating zucchini!
Olebogeng Bennett
[email protected]I added some extra garlic and Italian seasoning to the sauce, and it turned out amazing. My whole family loved it.
Imran Tufail
[email protected]This recipe was easy to follow and the dish was delicious. I will definitely be making it again.
Maries Collections
[email protected]I made this recipe exactly as written, and it turned out perfectly. The zucchini was tender and flavorful, and the sauce was delicious.
Lela M Powell
[email protected]This was a great way to use up some extra zucchini from my garden. My kids loved it, and I felt good about giving them a healthy meal.
Aden Phillip
[email protected]I'm not a big fan of zucchini, but this recipe was delicious! The zucchini was cooked perfectly, and the flavors all blended together really well.
Kate Pole
[email protected]This recipe was a hit with my family! The zucchini disappeared into the dish, and no one even noticed they were eating it. I'll definitely be making this again.