Cheesy Zucchini Bacon Casserole

October 27, 2013

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I seem to be getting a bit behind with my blogging again. Though I must say this past week has been a doozy! You know that old saying, “when it rains, it pours”? Well I’m getting ready to break out one of those little Zodiac inflatable boats you always see those Greenpeace folks buzzing about in. Yikes! But looking to the positive side of things for a minute, I am happy to say that it has been a bit cooler around here. I’m actually wearing light gloves and a hat on the morning and evening dog walks, which raises both my and the pup’s spirits. Fall is here and I believe next week the clocks “fall back” which I absolutely love. Nearly as much as I despise it when the clocks leap forward. I do wish we would just pick a time and go with it. But I digress…on to the recipe at hand! Today’s dish is another zucchini recipe which comes from my Mom. This one is just perfect for that transition time between summer and fall. You know what I’m talking about…there are still some zucchini hanging around from the warmer weather, but it’s just started to get a bit chilly where a warm, cheesy casserole would be very welcome. And really folks, how could you go wrong with this one…you’ve got the good-for-you-veggies in the zucchini, but yes you might have noticed there is also a bit of cheese and bacon thrown in for good measure. Hopefully these ingredients don’t cancel out the benefit of the zucchini. :p

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I don’t know what to say, cheese and bacon are nothing short of magic in my opinion. The recipe comes together very quickly and is quite tasty. Great as a side dish or I suppose it wouldn’t be too dreadful if you left the bacon out (OMG…am I really saying this?!!) and served it on a Meatless Monday. I’ll leave that up to you, but mark my words..you’re going to love this one!

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Cheesy Zucchini Bacon Casserole

recipe from: My Mom

Ingredients:

  • 5 cups zucchini (about 5 -6 small to medium zucchini)
  • 1 cup sour cream
  • 2 egg yolks
  • 2 tablespoons flour
  • 2 egg whites-stiffly beaten
  • 2 cups shredded cheddar cheese
  • 10 -12 slices of cooked Bacon, crumbled (approx. 10-12 tablespoons of real bacon bits)
  • 1 cup Panko, tossed with 2 tablespoons melted butter.
 Directions:

Preheat oven to 350° F and butter a 13×9″ baking dish.

Cook zucchini in small amount of boiling, salted water -about 5 min.

Mix together sour cream, egg yolks and flour and then fold in the egg whites.

Layer ingredients in the prepared 13×9″ casserole dish, starting with the zucchini, followed by the sour cream egg mixture, the bacon and then the cheese.

Top with butter tossed Panko.

Bake for 20 minutes or until cheese is melted and it is bubbling.

Enjoy!


Zucchini Parmesan

October 8, 2013

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Alright, I’ve talked tomatoes and corn and the summer-like temperatures seem to be persisting around here… It must be time to talk Zucchini! I’ve seen some mouth-watering zucchini breads and muffins on various food blogs this summer, as well as some tasty looking zucchini sides, which got me itching to jump on that zucchini band wagon.

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I got this wonderful Zucchini Parmesan recipe from my Mom and after adding a bit of this and a bit of that, I’ve come up with a dish that is quick, tasty and nutritious! Great for Meatless Mondays or any other day of the week for that matter. If you’ve still got some Zucchini lingering about, give this dish a try!

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Zucchini Parmesan

recipe from: My Mom!

Ingredients:

4-5 small zucchini, sliced

1 small yellow onion, chopped

2 cloves garlic, minced

2-3 tablespoons fresh basil, chopped

2-3 tablespoons fresh oregano, chopped

1/2 jar spaghetti sauce ( whatever your favourite is…we like Arrabiata!)

1 cup mozzarella cheese, shredded

1 cup Panko

1/3 cup parmesan cheese

1 tablespoon butter, melted plus a few teaspoons more to dot over casserole

Directions:

Place sliced zucchini in casserole dish. Layer onion over the top. Sprinkle with chopped garlic. Dot with a few teaspoons of butter. Microwave on high for 15 minutes.

Preheat oven to 350°F.

Cover zucchini mixture with chopped basil and oregano. Pour spaghetti sauce evenly over dish. Cover sauce with shredded mozzarella.

Mix Panko and parmesan cheese together. Melt 1 tablespoon of butter and toss with Panko parmesan mixture. Top zucchini dish with Panko mixture.

Place dish in preheated oven and bake until top browns and cheese is bubbly.

Enjoy!


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