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)
CREATIVE COOKING
ZUCCHINI IN BREAD CRUMBS WITH CHEESE
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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