Ok here is the next addition to the series all about how to use ALL your zucchini! This is a recipe I have had in my box for years. I actually took it from my mother’s recipe box when I left home. When I say took it, I mean I copied it onto another card, not actually stole it . I remember having this in the summers going to visit my grandmother whom had a very large garden and always had a huge amount of zucchini. She would chop up the small ones for the stuffing, and hollow out the large ones to use as boats and bake the casserole in the zucchini themselves. I did not have that big of zucchinis today so had to settle for a casserole dish.
This is easy, quick, and yummy, my entire family enjoy it, and additional veggies can be added if you like, as well as different topping for the crunch effect. Feel free to reduce the amount of butter used as well, I used about half the amount of butter to cook the onion in, and didn’t notice any difference in taste. So thanks to my mom and her mom for always having the best recipes!!
3lbs (2 medium) fresh zucchini cut into cubes(1/4-1/2 in)
1 large onion chopped
1/2 cup butter
2 cups grated cheddar cheese
2 tsp seasoned salt
1/2 tsp hot sauce or tabasco
4 eggs beaten
3 cups soft bread crumbs ( I used stuffing mix that I moistened with some water)
1/4 cup melted butter
*Put the cubed zucchini into a large bowl, add the salt, hot sauce, cheese, and egg and stir.
* Saute the onion with the 1/2 cup butter until limp. Combine with the zucchini.
* Place the zucchini mixture in a baking dish that has been sprayed or buttered.
* Mix the bread crumbs with the melted 1/4cup butter and top the zucchini mixture.
* Bake uncovered at 325 degrees for 1 hour.
This recipe serves 8 so invite friends