HIDE THE ZUCCHINI RECIPES
HIDE THE ZUCCHINI RECIPE - FOOD.COM
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.
Total Time 1 hours 5 minutes
Prep Time 30 minutes
Cook Time 35 minutes
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.
Nutrition Facts : Calories 230, FatContent 16.1, SaturatedFatContent 9.6, CholesterolContent 87.8, SodiumContent 328.4, CarbohydrateContent 13, FiberContent 2.1, SugarContent 5, ProteinContent 9.9
WHERE'S THE SQUASH LASAGNA RECIPE: HOW TO MAKE IT
I devised this recipe to hide zucchini from my unsuspecting grandchildren and any others who think they don't like it. It's always a hit at our house.
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 40 minutes
Prep Time 40 minutes
Cook Time 60 minutes
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a skillet, cook the beef, zucchini and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Place tomatoes in a food processor or blender; cover and process until smooth. Stir into beef mixture. Add the water, tomato paste, parsley and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. , Spread 1 cup meat sauce in a greased 13x9-in. baking dish. Arrange three noodles over sauce. Spread with a third of the meat sauce; top with half of the ricotta cheese. Sprinkle with a third of the mozzarella and Parmesan cheeses. Repeat. Top with remaining noodles, meat sauce and cheeses. , Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 309 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 642mg sodium, CarbohydrateContent 27g carbohydrate (10g sugars, FiberContent 3g fiber), ProteinContent 21g protein.
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