Saturday, December 10, 2011

Zucchini Casserole

Admittedly I have no idea if this is good or not, I am a little nervous. I wish I had remembered to bake a small dish of this on the side so I could try it, but now it would look a little suspicious if I came over with this dish, a spoonful gone. Could I blame it on Batcat? Either way it is filled with awesome ingredients so, it can't be horrible right?

Zucchini Casserole
Inspired by Danielle

1 1/2 lb. Zucchini, sliced
3/4 c. cheese (I used the rest of my nice parmesan and some mexican pre-shredded mix)
1/3 c. bread crumbs (I had some leftover rosemary panko, hopefully it won't overpower the dish)
1/2 onion, chopped
2 beaten eggs
Two overflowing Tb. of mayo

Preheat oven to 350. Boil zucchini 5-7 minutes until tender. Drain. Add rest of ingredients saving a handful of breadcrumbs and a handful of cheese. Add zucchini mixture to casserole dish. Mix leftover breadcrumbs and cheese together. Sprinkle on top of casserole.
Bake for 30 minutes or until slightly golden on top.
I just happened to have some flavored Panko lying around but if you are using plain breadcrumbs as the recipe calls for I would add some flavor like parsley and thyme.

1 comment:

  1. Eric Tiberius StruckDecember 11, 2011 at 5:44 PM

    It was excellent, thank you!