A mother-daughter conversation on food and cooking (mostly)

Saturday, April 13, 2013

Zucchini Casserole

I have made this simple casserole for years.  It's substantial enough for a meatless main dish--my favorite sides to serve with it are Anasazi or pinto beans, and a tomato salad.

Combine in a greased baking dish:

--1 pound zucchini, cut in 3/4-inch cubes and boiled until barely tender
--1 or 2 cups cubed Monterey Jack or cheddar cheese
--Green chiles, roasted and peeled, cut in pieces (or canned diced green chiles)

The idea is to use roughly equal amounts of zucchini, cheese, and chiles.

Top the casserole with a layer of bread crumbs mixed with a little olive oil, salt, and pepper.  You could use butter instead of olive oil, but it browns quickly, so be careful.  Bake about 1/2 hour at 350 degrees or until the cheese is melted and the top is brown.

1 comment:

Eva said...

Glad to see this -- I still make it, too (though usually only for myself now -- Will is not a squash eater). Tender summer squash works a well as zucchini, I think. I usually add dill seeds, per some version of it you used to make, and I saute some onions and garlic, too.