Zucchini Casserole

"If you're looking for lo-fat-low-calorie, you may want to back out of this page. This is an indulgence. Prep time includes setting to drain water out of the zucchini"
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by *Parsley* photo by *Parsley*
Ready In:
1hr 30mins
Ingredients:
11
Serves:
6-8
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ingredients

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directions

  • Place a collander over an empty bowl.
  • Put cubed zucchini into the collander and sprinkle with the salt; toss well. Allow to sit and drain for 30-40 minutes.
  • After setting time, preheat oven to 375. Lightly spray a casserole dish; set aside.
  • Melt butter in a large skillet over medium heat. Add the onions and garlic. Shake off any excess liquid from the zucchini, then add the zucchini. Cook/stir for 8-10 minutes.
  • Add bread cubes to the skillet and then remove from heat.
  • In a small bowl, whisk together the heavy cream, eggs, both cheeses and black pepper. Make as smooth as possible. Pour this into the cooked zucchini mixture and stir very well.
  • Pour into the casserole dish and bake at 375 for 30-40 minutes.

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Reviews

  1. SraFunchal
    Sounds fantastic! I'm going to substitute fat-free half and half for the heavy cream, and maybe use some low-fat cheese. Yum-o!
     
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