Friday, September 08, 2006

Friday Recipe Blogging - Side Dish

We have a refugee from Cleveland coming to stay with us for the weekend - a good friend of ours who just broke up with her girlfriend and needs to get far from the madding crowd for a while. So, what do you serve refugees from Ohio (or anyone for that matter)? Zucchini Casserole! There was a "harvest moon" last night and it's put me in the mood for all things fall (soon we'll break out the mulling spices, dammit!) - this should be put under the category of "El Yummo" - it's good to eat with something a bit lighter, like baked chicken or fish (which I'll never put up on a recipe blog Friday b/c I usually feel like sharing recipes that are not low-fat/low-cal - but this one is technically low-carb!). This also re-heats beautifully.

Zucchini Casserole
(serves approx. 6)

- 2 tbsps. butter
- 1.5 lbs. zucchini, unpeeled, washed, and sliced into thin coins
- 1/2 onion chopped (the recipe doesn't call for it, but I'll throw an onion into just about anything)
- 2 eggs, beaten
- 1 tbsp. unbleached flour (or whatever flour ya got - we use whole wheat flour)
- 1/2 tsp. dry mustard
- 1/2 tsp. ground nutmeg (highly necessary for this recipe!)
- 1/2 tsp. salt
- Pepper (to taste)
- 1 packet Splenda (or a spoonful of sugar if you like, Ms. Poppins...)
- 1 cup heavy cream (should be heavy!)
- 6 oz. (or more!) sharp cheddar cheese, shredded

1. Preheat oven to 325, spray a 9" x 13" dish with Pam
2. Saute onion and zucchini (usually in batches) in the butter in a skillet - cook until tender. Let them cool down until luke warm and put them in the prepared casserole dish.
3. Combine the eggs, flour, mustard, nutmeg, salt and pepper and Splenda (or sugar) in a large mixing bowl; whisk together well. Add the heavy cream and cheddar. Mix well.
4. Add the egg mixture to the cooled zucchini and mix well. Place in the oven and bake for 30 minutes or until set.
5. Cool and serve.

I think my mom got this recipe from 500 Low-Carb Recipes by Dana Carpender. It's super good and doesn't taste too low-carby - eat it with a chunk of french bread!



At 12:05 PM, Blogger Hilaire said...

MMMM...that sounds good!! So rich! I love zucchini and think it is underrated...

I am sure this will cheer up any lovelorn guest - the perfect comfort/sorrw-drowning food.

At 6:06 PM, Blogger Tiruncula said...

That's a perfect thing to make for my Wednesday night group, for which veggie casseroles (and ways to use locally-grown produce) are de rigeur. I'm definitely going to try this!

At 6:21 PM, Anonymous Laustic said...

The casserole looks sooo yum! Next week it's supposed to be Fallish in these parts, so I may give this recipe a whirl. Mr. Laustic will be beyond shocked and will surely praise the blog savvy of one Medieval Woman for a night free of culinary duties.


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