Hide the Zucchini

READY IN: 1hr 5mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut up the squash into chunks (do not peel) and dice the onion (you'd better peel the onion).
  • Cover with water, add salt& pepper to taste and boil just until tender - let's say about 15 minutes.
  • Drain and mash, adding the butter after draining the zucchini, but while the zucchini is still hot enough to melt it.
  • Mix one cup of the cheese and all the remaining ingredients with the mashed squash (If the zucchini is still extremely hot, you should mix a small amount of it into the beaten eggs, then add this along with the remaining ingredients).
  • Pour into buttered oblong pan (about 10 inches by 13 inches) and top with remaining 1/2 cup cheddar cheese.
  • Bake at 350 degrees for 30 to 40 minutes, or until center is set.
  • Check it with a knife blade near the center.
  • Does it come out clean? It should.
  • I made this once with mild cheddar.
  • Never again; it was very bland.
  • Use sharp or even extra sharp cheese.
  • NOTE: To address some of the reviews - this is not supposed to be "fluffy" or anything like a souffle; you do not have to press out every bit of liquid from the zucchini after cooking - just drain it really well and then mash; it *is* supposed to be somewhat like a custard and some folks think the texture is kind of like a vegetable quiche.
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