By Kevin Williams
Broccoli salad may be the heavyweight champ of Amish365 recipes but there's another recipe that gives it a run for its money for a couple of months each summer: zucchini-carrot casserole.
Zucchini is perhaps the most versatile vegetable, I call it the "tofu plant" because you really put it into everything and it bulks it up but doesn't really add a lot of taste. Zucchini does have a good taste if you fry it in some olive oil and season it, but in breads and other stuff, it's just very versatile and soaks up the taste of what surrounds it.
Reader Gail recently tried the casserole and reported:
"I made this tonight and both mom and I loved it! It was moist, cheesy, and I couldn't taste the zucchini at all. I will definitely make this again."
Our friend Jessica make the casserole last night and christened it "delicious." SIGH, she is the one, for those of you on the e-newsletter list, that I may (I still hold out hope it was on for some other unexplained reason) have left a garden hose on all night when I was watering their plants while they were on vacation. So, you never know, maybe her zucchinis were so big and juicy because of extra hydration!
This is one of those rare vegetarian Amish main course meals, choc full of good stuff from the garden.
The University of Nebraksa-Lincoln gives these zucchini tips:
- Slice, marinate (try balsamic vinegar) and grill a variety of vegetables including zucchini, asparagus, green onions, eggplant, and mushrooms. They're delicious!
- Cut up veggies like carrots, zucchini and potatoes. Add them to your favorite meatloaf or soup recipes.
- Take your favorite lasagna recipe and try adding different combinations of your favorite vegetables between the layers: mushrooms, spinach, broccoli, carrots, zucchini, onions, or eggplant. Be creative.
Additional tips include:
- Add raw zucchini to lettuce and pasta salads.
- Cut zucchini into sticks and serve with a dip.
- Slice zucchini, saute in oil over medium heat for about 5 minutes until tender crisp; toss into heated pasta sauce for a veggie-packed pasta topping.
Okay, here is a journey in pictures of how to make this delicious zucchini-carrot casserole!
Now that you are all salivating, you can use up those zucchinis your aunt unloaded on you or the excess you have in your garden. Here is the recipe that comes to us from an Amish woman in Michigan!
- 1 cup baking mix (Bisquick can be used)
- 3 eggs
- ½ cup vegetable oil
- 1 cup shredded carrots
- 1 cup shredded cheddar cheese
- 3 cups shredded zucchini
- 1 small onion, chopped
- Salt and pepper to taste
- Preheat the oven to 350. In a large mixing bowl, combine all ingredients together and put into an 8 x 8 baking pan, greased.
- Bake at 350 for 35 to 45 minutes.