Hide the Zucchini

Thatbobbygirl you've done it again! Great recipe. I was a skeptical about the baking soda and baking powder (I've never heard of this before) but the zucchini turns out so flavourful and fluffy. Even my son, who would never TOUCH zucchini, had a second serving! but then again, i think it's becuase he didn't recognize it was zucchini since it's all mushed up with his favorite cheddar. Great dish to get your kids to eat their veggies! Thank you so much for sharing (btw, love your long intro; very entertaining!) :0)))

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Oh, dear. I liked the intro also, and wish I liked the recipe as much. I think the problem was in the directions—maybe another shibboleth for us experienced cooks. I drained the zucchini in a colander after cooking, then returned them to the pan and mashed them, and added the rest of the ingredients. (The directions didn't say what to do with the margarine, but I melted it, which seemed reasonable.) Unfortunately, "fluffy" isn't how I'd describe the result—"mooshy" or "gloppy" would be. I think what she meant by "drain and mash" was "drain and mash in a colander, pressing every bit of liquid out." That would leave you throwing a good bit of your zucchini down the drain, but would probably make it solid enough to bake up "fluffy." It would also give a boost to the cheese; one cup of sharp cheddar hardly made any impression at all on the volume of zucchini I had left after just draining.

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If stars were given for the most interesting ( and longest ) commentary, you would deserve a 6. As a long time resident of a town where people lock their cars at night to avoid having the back seat filled with Zucks by midnight dumpers, I can appreciate your mother's situation. The Zucchni is just so darn easy to grow, and oh how we all hate to throw away food !!

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Wow, so good. Almost reminded me of a cheese omelet. I imagine you could use broccoli, cauliflower, etc. with just the same great results. This was so good, I couldn't stop eating it. This is one I'll make again and again. Thanks, Bobbygirl, for sharing your family's recipe.

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What a winner! My daughter gobbled this up so quickly - and before she had even touched anything else on her plate. I loved the flavor combination and thought this was a unique way to serve this sometimes too plentiful veggie. This would be great for a potluck. Thanks!

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This is a great recipe! It did take longer than the stated time both times I made it. But it was worth the wait!!

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this would be a great dish for a brunch. i reduced the recipe by half and cooked it in an 8 inch square pan. it came out light and fluffy and moist and i enjoyed the mild zucchini taste. i will make this again-next fall when i'm overrun with zucchini and tired of zucchini bread!

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I have taken this yummy dish to many potluck functions. It always disappears and I get many recipe requests! Not many people guess that it's full of zucchini!

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WOW! My kids went crazy over this! My daughter is very picky, especially with veggies, and I am always looking for a way to "hide" them in her meals. I have found a new favorite for her! It was really easy to make too! I achieved "fluffy" results with mine too, so maybe I did something wrong if it was supposed to be more like a custard, but it was wonderful nonetheless! Thanks ThatBobbieGirl! -CG

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I made this with the zucchini and loved it and when I read donna's review suggesting broccoli or cauliflower I thought perhaps eggplant would work also. Well I made it with eggplant and it was wonderful. I love eggplant & I'm always looking for new ways to make it. This recipe not only taste great and is easy to make but is versatile. Thanks again.

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This recipe makes eight servings. I gave one to my husband and I had seven.

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This is probably the tastiest way to use up those extra zucchinis! I had one of those 2 lb overgrown monstrosities, which I grated, sprinkled with a little garlic salt and let it drain in the colander while assembling the other ingredients. I also used a pouch of Biscuit and Baking mix (about 1/3 of a cup) to substitute for the dry ingredients/butter, and 2 diced red bell peppers. I baked for about 55 minutes to an hour or until the center was set becasue my zucchini was not precooked. Let me tell you, my mother and sister were not glad when I told them I was bringing zucchini, but they sure didn't complain after tasting this! In fact, I think my mom will be making a space in the garden for zucchini next year! Thanks for great recipe

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I'm sure this is good as a side dish but it just didn't make the cut as a main vegetarian entree. I was looking for new recipes to vary our menu but this was a bit too bland.

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I'm giving you five stars just for the story, which was well written and I loved it! But sounds like the casserole is good too and I'm pasting that into my "recipes to try" file for next summer. I have some frozen shredded zucchini but may have to make some adjustments to use it for this recipe. Because it tends to turn so watery once it's been frozen, I'm thinking it might mostly disappear in the boiling water. Thanks for such a good presentation of the recipe. She was one smart lady, your mom, and typical of women of that era who, rather than threaten the husband with his life if he grew any more of those d** zucchini, chose to make the best of it with style and grace.

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I thought this recipe could use a little more flavor and a little more substance, but my beloved devoured 3/4 of the pan! I decided to grate the zucchini instead of going through the bother of boiling and then mashing it, then I salted it and let it drain for about 20 minutes. Definitely a good recipe for using up an abundance of zucchini, thanks for sharing.

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I've trouble rating this as I changed so much, not because I wanted to but because as I started found out I didn't have everything I needed as the DGSs had been in the fridge. As a matter of fact changed so much I first thought about not rating - but the general plan came from here and is so good that I didn't want to leave it. First cut it in half as there was only me and DH, even doing this I have plenty of left overs for tonights dinner. Then, didn't want to pre-boil the zucchini and don't like peels on it so peeled and then shredded. Melted to the butter in the micro and then proceeded to add everything listed together as directed adding 1 finally chopped jalapeno for a little extra zing. When mixing the egg and flower mixture added about 1/4cup milk to have a mixture, then had to use half chedder cheese and the rest shredded mozzerella as ran out (that's the DGSs help) poured all this into an 8" square pan, covered the top with additional mozzerella cheese, and sprinkled with cayenne pepper, placed in oven and baked as directed. The end result was soooo good, both DH and I enjoyed and will enjoy again tonight. Thanks so much for posting and next time I'll make sure I have all the correct ingrediants on hand and follow the directions.

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this was quite tasty! i used low fat old cheddar but still found this a little bland despite the garlic powder and dill i added. i also discovered that 1/2 cup of cheddar is only a light sprinkling over a 10x13 pan so i added some parmesan as well. next time i might add some bread crumbs to make a crust. didn't firm up at all, it's still a goo so next time i think i'll add more flour and another egg. there's a heavy butter flavor which, while tasty, i think could work as well with a little less. definitely don't skimp on the salt and pepper. i think this could use a bit of a flavor boost with some cherry tomatoes or sautéed mushrooms but i's a very good starting place for a healthy casserole, thanks!

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Fantastic recipe. I used swiss cheese and a very sharp good chedder. I also sprinked those crispy onions over the top before serving. I try a lot of new dishes and very few of them are keepers. This is one. I have brought it to 2 dinner parties and both times I got raves and had to give out the recipe. In fact, I'm eating the leftovers for breakfast right now. Thanks for a great dish!

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I make this dish all summer long with fresh picked zucchini, it is delicious! The only addition is French's French Fried Onions added to the top during the last 4 minutes in the oven. My whole family enjoys this dish. Thanks

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