Wednesday, November 4, 2015

Zucchini Cheddar Casserole #recipe from author @DarylWoodGerber



From Daryl aka Avery:

I'm starting to think about CHEESE because I have another Cheese Shop Mystery coming out, FOR CHEDDAR OR WORSE (Feb 2016). And I'm also thinking about Thanksgiving because I'll have a ton of family coming and going. Okay, maybe not a ton, but quite a few at odd days and times. Some nights I'll serve complicated menus; other times, I'm going to want easy-peasy casseroles to feed the hordes.

I think we'll hit a movie, so that solves one meal: Popcorn!

And we'll probably take in a local museum, so we'll pick up a snack there.

Breakfast is every man, woman, and child for themselves. I'll have some fruit and muffins, bagels, cream cheese, sliced CHEESE, too, cereal, and hard boiled eggs. Grab and go kind of food.

But for dinner, when we sit down, I like something tasty and inviting.

This casserole is vegetarian (with eggs). It can be served as an entree or side dish. And it's delicious cold for breakfast! I offered a recipe like it earlier in the year using spinach and white cheeses, so you can see it's quite adaptable to your flavors. It was one of my mother's favorite go-to dishes.

What's one of your go-to dishes? What do you do when you have house guests? Go to the movies? To local tourist attractions? Play cards or do jigsaw puzzles? Whatever you do, I hope you have fun.

Happy upcoming holidays!




ZUCCHINI CHEDDAR CASSEROLE



Ingredients:

3 cups chopped zucchini (about 6 small zucchini, varying color okay)
4 cups cottage cheese
1 cup shredded cheddar (1 cup; more if desired)
6 beaten eggs
½ cup melted butter (1 cube)
6 tablespoons potato starch or corn starch
½ cup shredded parmesan cheese
1 teaspoon freshly ground pepper

Directions:

I chopped my zucchini in a Cuisinart, so it was finely chopped!

Mix all ingredients in a large bowl and pour into greased 9 x 13 baking dish. You can use a disposable pan.


Disgusting looking, isn't it?  LOL




Top with shredded parmesan cheese and freshly ground pepper.

Bake at 350 degrees F for 40-45 minutes.

Let sit for 10 minutes. Serve hot.


Savor the mystery!

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!


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FUDGING THE BOOKS, the 4th Cookbook Nook Mystery, is HERE!  Click to order.




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10 comments:

  1. The casserole looks so good. Thank you for the recipe.

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    Replies
    1. Daryl's tied up today so I'll say thanks for her, Jen!

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  2. Looks yummy -- and I LOVE the title of the upcoming book!

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    Replies
    1. Me, too. Daryl's so clever with titles!

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  3. No seasoning? Interesting. I'd probably "have" to add some herbs, but that's just me.
    Looks quite tasty.

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    Replies
    1. Hmm, I think the cheddar and the Parmesan are the seasoning! What would you add, Libby? Parsley? Thyme? Rosemary?

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    2. Parsley and thyme sound nice. Perhaps marjoram.

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  4. How fine would the zucchini need to be? I'm going to try this soon. I am thinking it calls for a bit of garlic and onion as well. Those chickens of mine need to start laying soon!

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    Replies
    1. I would love to have chickens, Jody! I'm so jealous. Looks like she chopped the zucchini very fine. But since it's a casserole, I imagine it would work equally well if it were less fine. Zucchini has so much water in it that it would surely soften nicely even if it were cut like matchsticks.

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