OK – so it's one of 2 things: you actually ARE guilt-ridden and cannot throw away the out-of-control, gargantuan zucchini the neighbors brought over OR you let things get out of your control in the backyard garden.
Whatever the case may be, and admittedly due to the fact that I've been guilty of both of the above scenarios, I developed a very good church-potluck-award-winning recipe to use those mammoth things up. It's time. Take courage – we ARE going to get your kitchen counter space freed back up. This works for zucchini and those straight-necked yellow squash when they are too big to be beautifully and tastefully grilled as baby fruit (see previous zucchini post).
Jeanie's Zucchini Casserole
- 4 cups chopped zucchini (get rid of the seeds, but keep the peel or not, as you desire)
- 1 medium onion, chopped
- salt and pepper to taste
- 1 teaspoon oregano
- 1 tablespoon of sage or poultry seasoning (or more, to your taste)
- 1 cup Bisquick Baking Mix
- 3 eggs
- 1/2 cup cooking oil (I like canola)
- 3 teaspoons chicken bouillion dissolved on 2 tablespoons of hot water
- 1/2 cup grated cheese, optional (if your family has to have cheese on everything – just sprinkle this over the top)
Toss the first 6 ingredients together and place into an buttered baking dish. Then beat the eggs, the dissolved bouillion and oil and pour over the zucchini mixture.
Bake uncovered at 350-degrees for 40 minutes. It will be like a lovely bread stuffing. Enjoy.
Be blessed! Jeanie
NOTE TO SELF: I am found out. Bake some for Dave. *sigh…