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Wednesday, September 16, 2009

[zucchini bake]

do you have massive amounts of zucchini growing rapidly in your garden?
need a new rich recipe?
this one takes the bake!

some may call it a casserole, i call it a classic!
it's so good, even my toddler will eat it... seriously!
scooped up in large, yet tiny, oozing handfuls then shoved right between the lips!
my mom makes this after many requests are made for our traditional sunday dinners. many of you may know, she is an excellent cook! i would call her style: light gourmet. elegant and delicious, but not super complicated and full of foreign ingredients-stuff we all probably have on hand. now that's my kind of perfect!
anyway, there is never a spoonful left!
here is the recipe she shares.


zucchini casserole
the heritage cookbook

8 zucchini
1 onion, chopped
1/2 cup butter
1 cup sour cream
1/3 cup grated parmesan cheese
3/4 cup bread crumbs
1 TBS butter, melted

grate zucchini. soak in salt water for 3 minutes. drain. press out all possible water. sauté onion in butter in 1 1/2 quart flameproof baking dish. add zucchini. stir fry 2 minutes. blend in sour cream and parmesan cheese. combine bread crumbs and melted butter. sprinkle zucchini. cover. bake at 350 for 20 minutes. uncover, bake 10 more minutes. yields 8 servings.

mom hints: number of zucchini's depends on how big the zucchini's are. If you have a big one, I cut in in half, scoop out the seeds and just grate the meat of the zucch. I soak it a little longer and then press out the water - as much as possible or the casserole will be soupy (not good) I add more parmesan cheese and freshly grated is better. Bread crumbs are good if they are whole wheat.

thanks marmie!