Tuesday, July 22, 2008

I think I forgot to post the recipe to my Mom’s delicious zuchini casserole a few weeks ago. I made it again last night. This batch was much better than the first. So here’s the recipe, slightly modified by me:

Zucchini Imperial
Serves 6-8

4 cups cooked zucchini (sliced)
1 cup mayonnaise
2/3 cup Parmesan cheese
2 large eggs
1/2 medium onion, small dice
1/2 tsp salt
1/4 tsp black pepper

Crumb Topping
1/4 cup bread crumbs
1-2 Tbsp butter or margarine, melted

Preheat oven to 375F degrees. Mix all but the crumb topping ingredients together well. Pour into greased casserole. Sprinkle top with buttered bread crumbs. Bake for 35-40 minutes or until custard is set.

I had bought four large zucchinis over the weekend and sliced them all up. This made two casseroles. I was planning to freeze the second one, but then our next door neighbors gave us some spare ribs that they grilled, so we gave them half of the second casserole.

Aside: We’ve come to really love our neighbors and the one thing that makes me sad about possibly moving out of this neighborhood is losing that.