Zucchini and Cheese Casserole
I can’t remember…I think we combined my grandmother’s recipe plus my mother-in-law’s concoction and it became one of our favorite dishes…
Zucchini and Cheese Casserole
Yesterday we celebrated our 37th wedding anniversary. I married a gem of a guy and we laughed a lot. It’s been quite a ride together! Some days, “It’s been for the birds!” However, mostly it’s been wonderful, challenging, so blessed, and adventurous!
Everyday this beautiful pair of doves visits my garden. It’s been amazing to see how they look out for and care for each other. I love their soft cooing and how peaceful they are compared to my squabbling finches. They remind me to be better when it comes to caring for and showing love to my guy.
I wanted to fix a special dinner for us and with all the zucchini growing daily, I decided to use it in our cheesy casserole. Know that you can use almost any veggie that you like, spinach, broccoli, cauliflower, green beans, corn with green chilies is yummy. Just use the basic ingredients and customize it. I also like to combine favorite veggies. We really enjoy zucchini…so here it is!
Throw it in a covered pan and add water. Bring it to a boil and then simmer about 4 minutes until it’s tender crisp.
Drain and cool in a colander for about 10 minutes.
In a large mixing bowl, combine flour, baking powder, salt and marjoram. Add two eggs and whisk together until smooth. Add remaining two eggs and milk. Whisk it together well.
Add the cooled veggies to the egg milk mixture.
Gently add the cornflakes…
Then the cheddar cheese.
Spray a 9×13″ pan with non-stick spray. Pour all combined mixture into the prepared pan. Bake for 45 to 55 minutes till the center is set.
Casserole should be bubbly and light golden brown around the edges. Let it sit for 5 minutes before serving.
I usually serve it with a green salad and fruit. I also serve it with grilled chicken and a rice pilaf for all of my carb eaters…
but our favorite special occasion treat is a grilled rib-eye steak…grilled by, you guessed it, the best in the West! Here’s to 37 more years of cheesy love…
- 2 pounds of zucchini, sliced
- 1 onion, diced
- 2 Tbsp. flour
- 2 tsp. baking powder
- 1 tsp. salt
- 1 tsp. marjoram, ground
- 1/2 tsp. black pepper, ground
- 4 large eggs
- 1/2 cup milk
- 1 cup cornflakes
- 4 cups shredded cheddar cheese
Slice and dice squash and onion. Throw it in a large covered pan with 1/2 cup of water. Bring it to a boil and simmer for about 4 minutes until tender-crisp. Drain and cool in a colander for 10 minutes. In a mixing bowl combine flour, baking powder, salt and marjoram. Add two of the eggs and mix till smooth. Add 2 more eggs and milk and mix well. Gently add cornflakes and then cheddar cheese. Spray a 9×13″ pan with non-stick spray. Pour veggie mixture into it and bake in a 325 degree for 45 to 55 minutes, till set. It should be bubbly and light brown around the edges. Let set for 5 minutes before serving. Makes 12 to 16 servings.