Saturday, March 2, 2013

Super Awesome Knock-Your-Socks-Off Zucchini Casserole

Happy Saturday Night!

It's cold in Florida...currently 46 degrees. But for some reason , I still want some chocolate ice cream. Last Saturday night it was warm and we were sitting at picnic tables enjoying waffle cones. Craziness.

Anyway...this recipe has been hanging out in the archives of my computer/note card stash since Thanksgiving. I should have shared it much sooner, it's MAGIC I tell ya, but lack of a good picture of it has kept me from doing so. So please, just trust me when I tell you it's amazing.

Here's a picture of it sitting on a plate....

And here's a picture of it sitting on my parent's stove with other side dish's on the left back corner of the stove...

It's a zucchini casserole, but not the standard mixed with cream-of-something soup and bread crumb kind...this one takes A LOT of prep and it's so worth it. Take it your next family function or pot luck and people will be BEGGING you for the recipe.

Remember to allow time for at least an hour, especially if you doubled it like I did. I am lucky enough to have a food processor with a grater plate, so that saved a ton of time for me. You grate almost every ingredient in the casserole.

Anyway...the first thing you need to do is coarsely grate 1 1/2 pounds zucchini. Place in a colander and mix with some salt. I placed a plate on top of the colander, topped with some cans to squeeze out the moisture. Every once in a while I would press down on the top of them to help remove more.

Squeeze it between your hands too to help get our more moisture. Don't stress if you see a lot of water when you start mixing everything together. I did too, tried to scoop some out, but ended up just leaving it and hoping for the best. It came out great. 

While this is happening, saute your onions and mushrooms. (Notice my candle, I was trying the burn a candle to help keep onions from making your cry trick)'s time to grate the potatoes, mix em with the eggs and seasoning. I don't have a picture of that...what I do have a picture of is some cheese...Gruyere cheese to be exact. You'll have to grate this stuff too. 

Now you'll mix together everything, minus some of the cheese to put on the top. Spread it out in a casserole dish, sprinkle with cheese and bake! Remember, mine was doubled, so yours won't need a pan this large. 

I also didn't get a picture of it out of the oven because we were LATE for lunch at that point...

So again, it's SO GOOD...make it, love it, brag about it...

Super Awesome Knock-Your-Socks-Off Zucchini Casserole

1 1/2 pounds zucchini
2 teaspoons coarse salt
2 medium onions
2 ounces baby bell mushrooms, wiped clean and sliced
2 tablespoons olive oil
1/2 teaspoon coarse salt
12 ounces baking potatoes
3 large eggs, well beaten
1/8 teaspoon black pepper
Pinch of ground red pepper
1/2 cup grated Gruyere cheese
1/4 cup grated Parmesan cheese
1 teaspoon olive oil

Preheat oven to 350. Spray a 10x8 baking dish. 

Coarsely grate zucchini, remove to colander, stir with salt and drain for 30 minutes. Press between hands or use plate to crate a press in the colander, draining as much liquid as possible. 

Meanwhile, thinly slice onions an saute in 2 tablespoons of olive oil along with mushrooms and 1/2 teaspoon of salt until onions are soft, but not browned, about 20 minutes. 

Meanwhile, peel and grate potatoes. Put potatoes in bowl and immediately stir in eggs, black and red pepper. Stir in drained zucchini, onion mixture half of the cheese and scrap into casserole dish. Sprinkle with remaining cheese and drizzle with olive oil. 

Cover with foil and bake until set, about 1 hour. Remove foil to brown the top. Let stand for at least 20 minutes before serving. 

Dig in, because there won't be leftovers....

No comments:

Post a Comment