Zucchini Casserole....Yum!
07-30-2011, 12:41 PM
#22
Super Member
Join Date: Feb 2010
Location: Southeast Ohio
Posts: 2,584
This sounds so yummy!!!
Thank You......................
I can only put up so many for the Mock Apple Pie and bread..
I've also been using my zucchini to stretch my Eggplant Parm recipe.... I make it but don't bake it and then freeze it.....
Thank You......................
I can only put up so many for the Mock Apple Pie and bread..
I've also been using my zucchini to stretch my Eggplant Parm recipe.... I make it but don't bake it and then freeze it.....
07-31-2011, 07:29 AM
#24
Member
Join Date: Dec 2010
Location: Payson, AZ
Posts: 53
Thanks for the recipe..I have LOTS of Zucchini. You know what they say about zucchini...Neighbors of a zucchini gardener keep their gates locked and their car windows up at night! Anyone need any?
Smiles,
Brenda
Smiles,
Brenda
07-31-2011, 08:31 AM
#25
Junior Member
Join Date: Jan 2011
Location: Casa Grande, Az (Originally NYC)
Posts: 119
This is ABSOLUTELY DELICIOUS !!! I ended up making a double batch because of the number of people I needed to feed. Everyone at last night's neighbors potluck LOVED the casserole.
Thanks for posting something so scrumptious!
kat in Casa Grande, Az.
Thanks for posting something so scrumptious!
kat in Casa Grande, Az.
07-31-2011, 08:48 AM
#26
Super Member
Join Date: Sep 2010
Location: MD
Posts: 1,060
That is a wonderful recipe. Thanks so much for sending it to us. Even my husband raved about it. We're having it leftover tonight with corn on the cob and pulled pork BBQ sandwiches. I could eat just a big bowl of the zucchini but we don't have a lot left. Next I'm going to try the zucchini crab cakes and then the fried cucumbers. What fun.
08-01-2011, 12:00 PM
#29
Junior Member
Join Date: Jul 2010
Location: california
Posts: 137
Originally Posted by Nancy Ingham
Zucchini Casserole
1 ½ lbs. Zucchini cubed or sliced.
½ c. Sliced onion (1 med. to lg.) sliced thick.
Boil in 1 cup salted water for 5 minutes or until tender.
Drain- reserving ¼ cup liquid, and add to it evaporated milk to make 1 cup liquid.
Add salt and pepper
2 cups of grated cheddar cheese (I purchase it shredded in the bag).
Butter casserole dish, then alternate in layers- veg. first, then cheese, ending with the cheese on top.
Pour your 1 cup of liquid on top.
Cube slices of bread, tossed in 2 tablespoons of melted butter and garlic salt.
Top casserole with bread cubes and Bake uncovered at 350 degrees for 30 minutes. (You want the bread crumbs to be crispy, not soggy so do not cover when pulled from the oven either.)
Always requested of me to make, and there is never anything left over.
This recipe can be made ahead, and kept in the refrigerator until needed. However, add an additional 15 minutes to cooking time is casserole is cold. Also just as great reheated…..if you have anything left!
Enjoy! Yum!
:D :D
1 ½ lbs. Zucchini cubed or sliced.
½ c. Sliced onion (1 med. to lg.) sliced thick.
Boil in 1 cup salted water for 5 minutes or until tender.
Drain- reserving ¼ cup liquid, and add to it evaporated milk to make 1 cup liquid.
Add salt and pepper
2 cups of grated cheddar cheese (I purchase it shredded in the bag).
Butter casserole dish, then alternate in layers- veg. first, then cheese, ending with the cheese on top.
Pour your 1 cup of liquid on top.
Cube slices of bread, tossed in 2 tablespoons of melted butter and garlic salt.
Top casserole with bread cubes and Bake uncovered at 350 degrees for 30 minutes. (You want the bread crumbs to be crispy, not soggy so do not cover when pulled from the oven either.)
Always requested of me to make, and there is never anything left over.
This recipe can be made ahead, and kept in the refrigerator until needed. However, add an additional 15 minutes to cooking time is casserole is cold. Also just as great reheated…..if you have anything left!
Enjoy! Yum!
:D :D
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