One of the best things about eating seasonally is the anticipation and excitement about eating vegetables. Never in my days of non-conscientious eating could I have imagined opening a box of CSA vegetables and being utterly thrilled at the sight of zucchini. But sure enough, that happened yesterday.
Zucchini is on my top five favorite vegetable list, in company with beets, asparagus, spinach and peppers. Thank goodness tomatoes are fruit, for something would have to get bumped… While the concept of eating seasonally means I lose out on my precious favorites for the majority of each year, it is counterbalanced by the enjoyment of eating the flavors as nature intended.
We’ll eat zucchini in many forms this summer, as always. From roasted to raw, it will grace our plates at least twice a week. But the recipe today is one of our favorites. My mom used to make this casserole during the summer when I was growing up. As my father has a significant aversion to most vegetables, Mom and I got to enjoy the whole thing. We found it even makes a great cold breakfast the next day. And a great snack. And on bread for lunchtime sandwiches. And…
4 cups zucchini – grated
½ small onion – chopped
6 slices provolone – torn
1 c. breadcrumbs
2 Tbs. olive oil
4 eggs – beaten
Salt & pepper
Preheat oven to 375°. Grease a 9×13 pan.
Combine all ingredients.
Tips & Tricks:
This recipe is easily multiplied. Adjust cooking times accordingly – continue to bake until center is set.
This works great in muffin tins to create individual servings.
Provolone works the best for this recipe. I like Applegate Farms since it is hormone free and made with vegetable rennet.