I don’t tell too many canned jokes, but this is one of my favorites: Why would someone in the country lock her car in the summer? [Punch line: So that no one will put a zucchini in it.] If this joke isn’t funny to you, you have never grown zucchinis, where even one “hill” will produce more than you might want to eat...or bake with!
So, it’s summer in Missouri, and whether you’re at the farmers’ market or in your vegetable garden, there’s a plethora of zucchinis. I found a new recipe that I adjusted for my nightshade allergies (though you are welcome to throw in a pepper or two). Unfortunately, it only uses only one medium zucchini. Fortunately, it’s delicious and nutritious.
Zucchini and Egg Casserole
1 medium zucchini, sliced into 1/4-inch slices, then quartered
3 tablespoons melted butter
salt and pepper
3 tablespoons olive oil, divided
1 small onion, chopped
8 oz. baby bellas, quartered
4 eggs
1/4 cup cream
5 tablespoons Parmesan cheese
Preheat oven to 450 degrees.
Cut zucchini, and then blanch in boiling water for one minute. Remove immediately; drain and pat dry. Arrange at the bottom of a casserole (8” x 8” or 8” x 10” or use a large pie plate). Sprinkle with melted butter and plenty of salt and pepper.
Heat 1 tablespoon of oil, sautéing onion until lightly brown. Sprinkle over zucchini and then add 2 tablespoons of oil to the skillet; brown the mushrooms. Distribute evenly over the vegetables.
In a small bowl, whip eggs with cream. Pour over vegetables. Top with Parmesan cheese.
Bake for 15-20 minutes at 450 degrees (convection oven: 14-16 minutes at 425 degrees). Eggs should be cooked, and top will brown. Allow to cool slightly and gel before cutting. Yield: 3-4 main dish servings.
***
I made this for dinner, eating it with a sorghum biscuit and half a grapefruit. The second time, I ate it for breakfast. It would make a great lunch, accompanied by a garden salad.
So, take one of those zucchinis and make this egg casserole. What you do with the rest of your zucchini crop is up to you. Maybe you can find an unlocked car...
So, it’s summer in Missouri, and whether you’re at the farmers’ market or in your vegetable garden, there’s a plethora of zucchinis. I found a new recipe that I adjusted for my nightshade allergies (though you are welcome to throw in a pepper or two). Unfortunately, it only uses only one medium zucchini. Fortunately, it’s delicious and nutritious.
Zucchini and Egg Casserole
1 medium zucchini, sliced into 1/4-inch slices, then quartered
3 tablespoons melted butter
salt and pepper
3 tablespoons olive oil, divided
1 small onion, chopped
8 oz. baby bellas, quartered
4 eggs
1/4 cup cream
5 tablespoons Parmesan cheese
Preheat oven to 450 degrees.
Cut zucchini, and then blanch in boiling water for one minute. Remove immediately; drain and pat dry. Arrange at the bottom of a casserole (8” x 8” or 8” x 10” or use a large pie plate). Sprinkle with melted butter and plenty of salt and pepper.
Heat 1 tablespoon of oil, sautéing onion until lightly brown. Sprinkle over zucchini and then add 2 tablespoons of oil to the skillet; brown the mushrooms. Distribute evenly over the vegetables.
In a small bowl, whip eggs with cream. Pour over vegetables. Top with Parmesan cheese.
Bake for 15-20 minutes at 450 degrees (convection oven: 14-16 minutes at 425 degrees). Eggs should be cooked, and top will brown. Allow to cool slightly and gel before cutting. Yield: 3-4 main dish servings.
***
I made this for dinner, eating it with a sorghum biscuit and half a grapefruit. The second time, I ate it for breakfast. It would make a great lunch, accompanied by a garden salad.
So, take one of those zucchinis and make this egg casserole. What you do with the rest of your zucchini crop is up to you. Maybe you can find an unlocked car...
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