This is a perfectly yummy side dish that lends itself well to freezing until needed.
Zucchini/Yellow Squash/Mushroom Casserole
Preparation 20 minutes, serves 8
Preheat oven to 350 degrees.
• ½ cup plus 2 Tbs margarine or oil, divided
• 6 medium zucchini, thinly sliced (peel if you desire)
• 4 medium yellow squash, thinly sliced (peel if you desire)
• 1- 8 ounce package sliced fresh mushrooms
• 1 onion, chopped
• 2 beaten eggs
• ½ cup or so of flour to bind squash mixture together
• Salt and pepper to taste
• 12 saltines, crushed or 1 cup corn flake crumbs.
In a large skillet over medium-high heat, melt ½ cup margarine or oil. Add vegetables; cook, uncovered, stirring often, until tender, approximately 20 minutes. Add salt and pepper. Remove from heat and add beaten eggs and flour. Mix well. Transfer squash mixture into a 13-x-9-x-2-inch baking dish; set aside. In a medium saucepan over low heat, heat remaining 2 tablespoons margarine/oil. Remove from heat. Stir in crushed crackers or corn flake crumbs. Sprinkle mixture over casserole.
Bake for 45 minutes or until golden brown.
I make this dish frequently, as I find it delicious.
That DOES sound good, & a neighbor is keeping me supplied with zucchini. I’ll give it a try.
Here’s a zucchini recipe I ran across posted on Facebook. A good use of zucchinis, plus it’s Atkins Diet friendly...
Zucchini Pizza Casserole Recipe
Ingredients
• 4 cups shredded unpeeled zucchini
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 2 cups shredded part-skim mozzarella cheese, divided
• 1 cup shredded cheddar cheese, divided
• 1 pound ground beef
• 1/2 cup chopped onion
• 1 can (15 ounces) Italian tomato sauce
• 1 medium green or sweet red pepper, chopped
Directions
Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.
Combine zucchini with eggs, Parmesan and half of mozzarella and cheddar cheeses. Press into a greased 13x9-in. or 3-qt. baking dish. Bake 20 minutes.
Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add red pepper. Bake until heated through, about 20 minutes longer.
Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°. Yield: 8 servings.
Saved into the Nom File; we get flooded with squash in the summer, and I am always up for finding new things to do with it. (You know the real reason people in the South don’t roll their windows down in the summer? Somebody might throw a bag of squash in your car against your will.)