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Food Zucchini Casserole is better with cheddar

17:15  25 august  2020
17:15  25 august  2020 Source:   thetakeout.com

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Sue Mallick with Food City presents a fresh recipe for a zucchini and cheddar casserole at Food City's Cooking School. This episode accents a free program

Put a layer of zucchini in baking dish. Dab with butter and sprinkle with salt and pepper and some of the chopped onions. Repeat layers until zucchini and onion are used up. Sprinkle cheese on top and spoon soy sauce over all. Bake for 40 to 45 minutes.

Last summer, my son and I took a road trip to Lancaster County in Pennsylvania—colloquially known as Amish Country—to visit six all-you-can-eat smorgasbords in two days. Primarily this was an excuse to eat slices of Pennsylvania Dutch pie for breakfast, lunch, and dinner under the guise of mother-and-son bonding, and I’m proud to say that I not only succeeded in doing that, but I also forced my son to watch every single moment of it, which is how I got him to start eating more vegetables. a slice of pizza sitting on top of a wooden table © Graphic: Jimmy Hasse

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This zucchini casserole is made with ingredients that work to boost your immune system, burn fat and heal your gut. Then add the sliced zucchini , yellow squash and tomatoes, covering the chicken. Sprinkle 1 cup of goat feta cheese, goat cheddar or the raw cheese of your choice on top, evenly

1/3 cup uncooked long grain white rice, 2/3 cup water, 2 tablespoons vegetable oil, 1 1/2 pounds zucchini , cubed, 1 cup sliced green onions, 1 clove garlic, minced, 1 1/4 teaspoons garlic salt, 1/2 teaspoon basil, 1/2 teaspoon sweet paprika, 1/2 teaspoon dried oregano

Of the non-pie food we tasted, some meals were so good that over a year later, we can practically still taste them: the fried chicken at Hershey Farms, the roast chicken at Dienner’s Country Restaurant, the stewed chicken at Miller’s Smorgasboard. And then, there was the local zucchini casserole at Bird-in-Hand Family Restaurant, which was so good that neither of us ate any chicken. It filled me up so much that I could only eat four slices of pie for dessert. I did not grow up in a casserole culture, and every single bite left me kicking myself for not embracing it as an adult. It was cheesy and buttery and unbelievably rich, yet it was still vegetables, so it was good for us.

We had planned on taking another mother-and-son trip to Amish Country this summer for more pie and casserole, but, alas, coronavirus had other plans. And while I tried a number of Amish zucchini casserole recipes I found online, none of them matched the one in my memories. I came up with this one by taking bits and pieces from multiple recipes in the Amish casserole catalog. It’s kept me and the boy satiated this summer as the two of us patiently await our next road trip. Maybe next year.

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2 cups shredded Cheddar cheese. Directions. Preheat oven to 350 degrees F (175 degrees C). Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini , onion, garlic salt and egg; mix well . Transfer the mixture into a 9x13 inch baking dish and top with the cheese.

The Best Shredded Zucchini Casserole Recipes on Yummly | Cheesy Zucchini Casserole , Shredded Zucchini And Fontina Casserole , Cheesy Zucchini And Rice Seasonal Zucchini Casserole 2 Cookin Mamas. cheddar cheese, pecorino romano, salt, Italian seasoning, garlic cloves and 4 more.

a plate of food with a slice of pizza: Zucchini Casserole © Photo: Allison Robicelli Zucchini Casserole

Zucchini Casserole

  • 4-6 good sized zucchini and/or yellow squash
  • 2 Tbsp. butter
  • 1 medium yellow onion, chopped
  • 4 fat cloves garlic, minced
  • 4 eggs
  • 1 cup finely ground cracker crumbs (such as Ritz)
  • 1/2 cup milk
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 2 cups shredded cheese, your choice (I used aged Irish cheddar)

Melt the butter in a skillet over medium-high heat, then saute the onion and garlic for about 5 minutes, stirring occasionally, until golden. Set aside to cool slightly, then preheat the oven to 375 degrees.

While the aromatics are cooking, trim the ends off the squash, then shred using the large holes of a box grater. Use your hands to wring all the extra water out of the squash straight into the sink, then set aside. You should have anywhere between 4-6 cups of shredded squash; the exact yield doesn’t matter in the grand scheme of the recipe, so don’t fret about precise measurements.

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This zucchini casserole recipe is perfect for those of you who are either cooking for your family or This zucchini casserole fed two people for 3 days! We ate it with different sides, so we wouldn’t get It is creamy but has a meaty texture as well . Hope you’ll like it! If you want to try another zucchini

Zucchini Gratin casserole made with tender sliced zucchini rounds topped with freshly grated cheddar and fontina cheeses and baked to bubbly perfection! This zucchini gratin casserole is so flipping good ! I’ve been craving macaroni and cheese a lot lately, but was utterly bored of making it.

Using a stand or hand mixer, beat the eggs for about 2 minutes until they’re pale yellow and doubled in size, then add the cracker crumbs, milk, salt, and pepper. Switch from the mixer to a large spoon or spatula, then stir in the shredded squash, sauteed aromatics, and two-thirds of the shredded cheese. Lightly grease a 9-by-13 baking dish with oil or cooking spray, then pour in the zucchini mixture and even out the top. Bake for 25 minutes without opening the oven.

Once the 25 minutes are up, set the broiler to high. Scatter the remaining shredded cheese over the casserole, then broil until the top is browned to your liking.

If served immediately, the casserole will be puffy like a souffle; it will deflate a bit as it sits, but will still taste awesome (as will any leftovers, which are great when eaten cold for breakfast).


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