Zucchini Casserole

Posted on August 5, 2007. Filed under: casserole, sidedish, vegetable |

This week is totally shaping up to be a casserole week for me – this one and my tuna casserole are both on my menu – which is perfect because a casserole lasts me several days and requires minimal effort on my part.

Zucchini casserole is a classic summer side dish for me, served up with grilled chicken or pork or steak, but it’s definitely hearty enough with its crouton topping, cheese sauce, and hearty squash to be a meal on its own. My parents always made it a ton during the summer, because we grew zucchini in our garden, and anyone who has ever grown zucchini will know that you don’t just get a nice, manageable amount of squash, you get so much that it’s practically coming out your ears. No matter how many creative ways you come up with to use it, you’re still going to be foisting bushels of it off on friends, neighbors, and possibly anyone who pauses too long and can’t get away.

It’s a menace, but this casserole is one of the best ways to rid yourself of it. Like most of the recipes I get from my mother, this one has provenance attached to it; my grandmother got it from Lois Yates, who was married to the school superintendent and taught algebra in the same district where my grandmother taught fifth grade.

1 –1 1/4 cups cheese sauce (recipe below)

1 can condensed cream of mushroom soup

2 T onion, finely chopped

4-5 zucchini or yellow squash

1-2 tomatoes, sliced

chopped bread

salt. to taste

pepper, to taste

Slice and steam zucchini in salted water 3-5 minutes, drain. Mix can of soup with prepared cheese sauce and set aside. Place half of zucchini in the bottom of a casserole dish, then top with half of the sauce mixture. Arrange tomato slices on top of the sauce, and season to taste with salt and pepper. Layer the rest of the zucchini and top with the rest of the cheese sauce, and then top the whole thing with the chopped bread. Spritz with cooking spray.

Bake at 325-350 F for 35-40 minutes

Basic Cheese Sauce

2 T butter or margarine

2 T flour

1 C milk

1 C cheddar cheese, shredded

Make a roux with the 2 T of butter and 2 T of flour. Once the flour and butter mixture has come to a bubble, add milk and whisk until thickened. Add shredded cheese and stir until completely melted.

These particular proportions should serve one or two, which is plenty for me, but it can totally be sized up to suit whatever size crowd you’re feeding. Yellow squash can also be used in exchange or in addition to the zucchini, but I like the green color in this casserole.


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