I came up with this little gem while brainstorming for vegetable side dishes I could make with zucchini. It happens that we had a few zucchini to use up. Typically, I like zucchini sauteed with onions and sometimes with a little bit of flavoured cream cheese, but I was looking for something different. Something I could take as leftovers in my lunches.
This zucchini bake really fit the bill. It’s part casserole, part frittata. It’s warm and puffy and golden. It’s cheesy and creamy. AND – it’s even healthy. It wins on all accounts.
Exciting news in the casserole world!
This casserole recipe is a real winner. I will be putting this on my menu on a regular basis now. This is comfort food at it’s best, and it’s chock full of vegetables. In fact, the more vegetables the merrier! You can use any kind of veggie here too – just use whatever’s fresh and in season. It’s sure to be a hit every time.
I hope you like this one as much as we did.
It’s August – the time of year when your garden produces zucchini faster than you can eat them. Gardeners try desperately to pawn off the surplus to unsuspecting neighbours. You see new ways to enjoy zucchini everywhere too. We recently picked 3 monster zucchini from our garden – the ones the groundhog hasn’t chowed down on yet. Thanks for saving us some veggies, Groundhog. This recipe was a great way to use one of them.
This dish made a quick easy side dish for our trout dinner. I will definitely be making this one again.
This recipe is adapted from a recipe in the Company’s Coming Zucchini Zone cookbook.
[Recipe] Creamy Curried Zucchini
2 tsp olive oil
1 large zucchini, chopped (about 4 cups)
1 onion, thinly sliced
1/2 cup chicken broth (I had beef, so that’s what I used)
2 tsp curry powder
4 Tbsp cream cheese
salt & pepper
Heat the oil in a large saucepan over medium-high heat until really hot.
Add the thinly sliced onions and saute until just golden.
Add the curry powder to the onions and saute another minute, until fragrant.
Add the zucchini, broth, and salt and pepper (to taste). Saute for about 5 minutes, until the zucchini is tender-crisp.
Take the pan off the heat and stir in the cream cheese.