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…
Ingredients
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.
Pour into prepared pan. Bake for 20 to 25 minutes or until center is set.
Perfect for dinner with an open-faced tomato sandwich.
Happy Homesteading,
Kris
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.
bookmarked this – looks really good – I love this veggie too
I hope you enjoy it!
delicious! Can’t wait to give it a try
Thanks for linking up!
You’re welcome. You’re site will be a great motivator for me to use our CSA goods in fun ways!
I hope so…I would love for it to be a motivator for all of us
Yum, I’ll give it a try. I have zucchini in frig from my garden!
So jealous that you already have homegrown zucchinis! Ours are quite a few weeks out yet.
Love this! I am always looking for new ways to use zucchini, since we always get it in our CSA box.
I’m always up for a new zucchini recipe too! A woman from our CSA just gave me a vegan alfredo recipe using the zucchini as the noodles. I’m going to have to try that one soon.
One can never have too many recipes for the innundation of zukes about to arrive
thanks.
*anna
Do you preserve your zucchini at all?
This looks great, and I’m pretty sure it will be appearing on my table sometime in the next week or so. Zucchini is definitely in my top five list as well, and I’m hopefuly that I’ll find some way of saving some from the summer.
Hope you like it! Check the comments on this post – oceannah just gave some freezing tips I’m looking to try this summer.
I’ve done many things with zucchini, from freezing to drying to pickling. To freeze: shred, squeeze, bag…no blanching too much water already, use w/in 3-4 months, good for scrambles, bread, quiches etc.. Dried…a waste of time IMO. Taste lousy, never reconstituted well. Pickling one of the best usually as a sweet relish. I have a thought about making zucchini ‘crisps’ in the fashion of kale chips but haven’t tried yet. hope that helps…
*anna
That sounds yummy, great recipe thanks!
You are welcome. I hope you enjoy it!
[...] Casserole it. My mouth is watering just looking at this Zucchini Casserole from The Townhouse [...]