Saturday, July 20, 2013

Recipe: Creative Cooking Zucchini in Bread Crumbs with Cheese

The garden zucchini is coming on strong!
“The versatility of casseroles is again demonstrated by this combination of zucchini, rich Parmesan cheese and bread crumbs. Today’s busy homemakers will appreciate the convenience of this “prepare-ahead” dish. Teamed with broiled chops or steaks, its succulent flavor is one which your family is sure to applaud.”—The Creative Cooking Course (1982)


Makes 6 to 8 servings

2 lbs small zucchini, ends cut from each, steamed until tender, 2 reserved for garnish, remaining zucchini diced

½ stick butter

¼ C salad oil

1 ½ C cooked rice

½ C freshly grated Parmesan cheese

½ C grated Cheddar cheese

Salt, pepper, to taste

2 eggs, beaten slightly

Dry bread crumbs

Melted butter

Combine butter and oil in a Dutch oven, and heat until butter is melted. Add rice and diced zucchini, and sauté until golden, stirring frequently. Stir in Parmesan cheese and Cheddar cheese until melted, add salt and pepper to taste, let cool slightly, and stir in eggs quickly (taking care not to curdle eggs). Preheat broiler. Pour zucchini mixture into a greased baking dish and sprinkle top generously with bread crumbs. Slice reserved zucchini and arrange around top of casserole. Drizzle melted butter over top. Broil about 6 inches from heat source until lightly browned and bubbly.

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