Cheesy Zucchini Casserole

August 8, 2014

Sometimes too much of a good thing, is well, too much. Take zucchini…please! Home gardeners tend to the nostalgic when they are planting them, putting in more than they really need. This plant has more than nine lives and can wear out its welcome faster than you can harvest it. You do the neighborly thing and give it away to friends and family, even strangers. You think of new ways to use it; you have already made zucchini bread, pickles, frittata, pancakes, stir-fry, cake, muffins and smoothies. So why not one more.

Cheesy Zucchini Casserole

Serves 4 to 6

2 tablespoons extra virgin olive oil
3 medium zucchini, trimmed and cut into thin rounds.
Salt and pepper to taste
One 12 ounce can low fat evaporated milk
2 cups grated cheddar cheese

Heat the olive oil in a saute pan and cook zucchini in batches, adding more oil, if needed, until the zucchini just starts to soften.

Brush an 8 inch casserole dish with olive oil and make layers of the zucchini sprinkling them with half the cheese. Add salt and pepper to taste.

Pour milk into a small saucepan and bring to boil; lower heat to simmer and stir in the remaining one cup cheese and mix until well combined. Pour over the casserole and bake in 350F oven uncovered for about 20 minutes or until top is nicely browned.

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