YOUR SUNDAY BRUNCH
can be a delicious zucchini casserole!
Zucchini Casserol Recipe:
— 3 or 4 zucchini peeled.
— 2 medium yellow onions (diced).
– Slice the zucchini into rounds, cut large rounds down into bite sized pieces.
— Saute the diced onions in a little olive oil to wilt and are soft, some light browning is ok.
– Combine the zucchini with the sautéed onions in the 9” x 9” ovenproof casserole dish.
– Dice 1/2 of a red onion and spread that raw onion on top of the mix.
NEXT combine:
– 2 eggs (beaten)
– 1/2 stick butter (melted),
– 1 heaping teaspoon sugar,
– 1 teaspoon salt,
– 3/4 teaspoon black pepper
– 1/2 teaspoon of nutmeg
– 1/4 cup cream
– 1 dash of cayenne pepper
– Mix well, then pour evenly over the zucchini and onions in the casserole dish.
– Top with 6 slices of baby swiss cheese cut into strips.
– Sprinkle paprika on top of the cheese.
– Bake the completed casserole at 400º for 45 minutes.
– Cool and Serve!
Mmmm, Mmmm, Good!
(Source: Louisiana North & South cookbook)
finished casserole
sautéed onions
it all starts with zucchini
peel the zucchini
slice zucchini into managable sections
layer the sautéed onion on the bottom of 9″ x 9″ oven tolerent casserole dish
mix the zucchini in with the onions in dish
add the diced uncooked onions on top
mix the eggs with the seasonings, etc.
pour binding mixture over the vegetables
put cheese on top of casserole
sprinkle generously with paprika
Bake for 45 minutes in pre-heated oven.
Remove finished casserole, cool and serve.
