Hide the Zucchini


Food.com
65 mins (prep 30, cooking 35)
11 ingredients
8-10 servings
Most people who taste this are surprised it contains 3 pounds of zucchini. This was Mom's most popular recipe EVER. The title is my idea. Mom called it Zucchini Casserole. Boring, yes, but it gets right to the point. Mom made this as long as I can remember, and we took it everywhere: potlucks, family reunions, picnics. There were NEVER any leftovers. Mom had quite a collection of zucchini recipes. She needed them. Dad planted zucchini annually - lots of plants in case some died out before maturing. None of them died. Ever. We weren't quite up to our ears in them, but they were just about up to our bellybuttons. We never tried to sell them - they were hard enough to GIVE away. Folks would look at us and say, "But what do I DO with it?" Mom had an idea. We could con folks into taking some squash by providing recipes. Guess who got the typing job? Me - the one who typed at 15 words per minute. Being my first major typing job, it was a bit sloppy, and I left out the part of this recipe that says, "cover with water, add salt & pepper to taste and boil just until tender" Ooops. Most experienced cooks would figure out the squash must be boiled first, because it says to drain and mash it. Our neighbor, Ellen, however, didn't cook from scratch too much. And when she did, she followed recipes exactly. After making this, she asked Mom why the squash was so hard after she baked it. She had tasted Mom's casserole, and wanted to try it herself. Fortunately, Ellen's the type who could laugh at herself, so she didn't mind when we just about fell over, roaring with laughter. Well, it was funny at the time. Do be sure to file this one away for that approaching day, when you answer your doorbell and find nothing there, but a lone sack of zucchini. Because now you know what do to with it.

Categories:  side-dish , northeastern-u.s. , seasonal , equipment , cheese , egg , low-carb , potluck , lunch~snacks , weeknight , easy , main-dish , oven , american , number-of-servings , vegetarian , squash , north-american , comfort-food , taste~mood , <-4-hours , low-sodium , low-in... , eggs~dairy , time-to-make , holiday , low-calorie , casseroles , fall , independence-day , summer , to-go... , vegetable , picnic ,
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Ingredients

Nutrition

Serving Size (187.73 g)
Servings 8
Amount per Serving
Calories 127.65 Calories from Fat 75.33
% Daily Value *
Total Fat 8.37g 102.96%
Saturated Fat 4.92g 196.87%
Trans Fat 0.3g %
Cholesterol 19.87mg 53.0%
Sodium 173.83mg 57.94%
Total Carbohydrate 10.77g 28.73%
Dietary Fiber 2.67 g 85.57%
Sugars 0.04 g %
Protein 5.68g 90.86%
Vitamin A 1065.17IU% Vitamin C 58.0mg%
Calcium 57.38mg% Iron 1.65mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
medium onion, extra-sharp cheddar cheese
 

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