Recently, our neighbor asked if we wanted some of their zucchini — their garden was being over-run, apparently. Of course, I replied, for I am quite fond of zucchini. Besides, the mystery squash plant in our garden that I *thought* was a zucchini is actually, well, still a mystery squash.
So, I found myself with two very large (about 3/4 of a pound each) squash. I remember trying a zucchini casserole once, from The Big Book of Casseroles, which utilized grated zucchini, sour cream and Parmesan cheese. I remember that being the very first time jwa ate zucchini without complaint. I looked again at the two very big zucchinis on the counter — I would definitely need help eating them.
Yep, this was a job for The Big Book of Casseroles, all right.
Grated Zucchini Casserole
2 big zucchinis, yellow or green, totaling about 1 1/2 – 1 3/4 pounds
1/2 tbsp butter
1/2 cup sour cream (light or full fat — not fat free)
1/2 tsp pepper
1/2 tsp salt
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
sprinkle of red pepper flakes
Preheat oven to 375 degrees. Grate your zucchinis. I usually do this over 3-4 paper towels, that way I can bundle it right up, take it over to the sink and squeeze out the excess water. Place the grated zucchini in your baking dish. Add the garlic and pepper. Toss to mix and bake for 15 minutes. Dot the top with little pieces of your butter.
Remove from the oven and add the salt, sour cream, red pepper flakes and 2 tablespoons of the cheese. Mix. Sprinkle the remaining Parmesan on the top and return to the oven for about 10-15 minutes.
You’ll have a little extra liquid after it’s done, just use a slotted spoon for serving. The flavor of this casserole is really very good. It’s also a very good recipe to get someone to try zucchini or to convince those that say they don’t like zucchini that it is really quite tasty.