HIDE THE ZUCCHINI
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.
Provided by ThatBobbieGirl
Categories Lunch/Snacks
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- 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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Nagran Wazir
[email protected]This bread is a great way to start my day. It's filling and satisfying, and it gives me energy for the day ahead.
Andrew Roberts
[email protected]I love the zucchini bread, but I'm not a fan of chocolate chips. I made it without the chocolate chips and it was still delicious.
Maryam Mwalimu
[email protected]I'm always looking for healthy recipes, and this zucchini bread fits the bill. It's low in fat and calories, and it's packed with nutrients.
Nisar Laghari
[email protected]This bread is a great way to get my kids to eat zucchini. They love the sweet flavor and the chocolate chips.
Qaiser Jiger
[email protected]I'm glad I tried this recipe. I'm always looking for new ways to use zucchini, and this bread is a delicious and creative way to do that.
op ROHAN
[email protected]This recipe is a great way to use up leftover zucchini. I always have a few zucchinis in my garden, and this bread is a delicious way to use them up.
Jacob Fassold
[email protected]I was impressed with how easy this recipe was to follow. I'm not a very experienced baker, but I was able to make this bread without any problems.
Melaidy Soto
[email protected]I love the moist texture of this bread. It's perfect for breakfast or a snack.
Chitra Karki
[email protected]This recipe is very versatile. I've made it with different types of chocolate chips, and I've also added nuts. It's always delicious.
Jayce Melecio
[email protected]I've made this zucchini bread several times now, and it's always a hit. It's a great way to sneak some vegetables into my kids' diets.
Menko Gamer
[email protected]I made this bread for a bake sale, and it was a huge success. Everyone loved it, and I sold out of loaves in no time.
Amy Mendez
[email protected]This bread is a great way to use up extra zucchini. It's easy to make, and it's always a crowd-pleaser.
Olakule Adekuoroye
[email protected]I'm not a big fan of zucchini, but I was surprised at how much I enjoyed this bread. The zucchini flavor was subtle, and the overall flavor was very pleasant.
Akshat Jayesh
[email protected]This recipe was easy to follow, and the result was delightful. The bread is moist, flavorful, and perfectly sweet. I will be making it again soon.
Baloch Gamer
[email protected]I was pleasantly surprised by how delicious this bread was. The zucchini gave it a moist, tender crumb. I would definitely recommend this recipe to others.
Jack Bailey
[email protected]I made this bread following the recipe, and it turned out great. The zucchini added a nice texture to the loaf. Definitely a keeper.
Terri Baxter
[email protected]This zucchini bread was a hit! My family loved it. It was moist and flavorful, and the chocolate chips added a nice touch of sweetness. I will definitely be making this again.