Hiddy-ho everyone! Today’s post is based on the sneak peek photo I shared on Monday evening. I had a massive zucchini “bat” and six summer squash just waiting to be used. After mulling over whether or not to just par boil and freeze them or to just go right ahead and turn them into something I decided to turn it all into my family’s favorite casserole. Many many thanks to Beth J. and Diane R. for sharing the zucchini and squash!
Zucchini Squash Casserole (Makes 3 casseroles)
9 cups cooked zucchini and squash
3 small-medium onions, chopped
12 ounces chopped mushrooms (either canned or fresh)
2 large jars of pimentos
3 eggs (1 per casserole)
3 sticks of butter melted (1 per casserole)
3 sleeves of unsalted crackers (1 per casserole)
3/4 tsp garlic powder (1/4 tsp per casserole)
3/4 tsp black pepper (1/4 tsp per casserole)
1 1/2 tsp salt (1/2 tsp per casserole)
(***Directions are under each set of pictures***)
The “King Kong” zucchini was the biggest I had ever seen in my life!
Chopping up this big mamma jamma was actually fun 🙂
I initially chopped the zucchini in half then split each half again lengthwise. Then with each half I cut down the middle and began chopping it into slices. I did the same with the yellow squash.
After all that slicing my dutch oven pan was beautifully mounded over. Added just enough water in the pan to cover the bottom, slapped a lid on it and cooked it until the slices were tender enough to be mashed.
In medium pan I add chopped onions, mushrooms and pimentos with juice. Drizzle about two tablespoons of olive oil, cover and cook over medium heat. Onions should be transparent and mushrooms fork tender.
The picture looks “foggy” due to the steam. Using a fine mesh strainer and a sturdy fork begin to mash cooked zucchini and squash to release the excess water. I did this about 5 to 6 times until everything was mashed up. After each batch was mashed I would plop it out into a large glass bowl and at the end carefully poured off the excess liquid into the sink. After that point I took the cooked vegetables (onions, mushrooms, and pimentos) and added them to the mashed zucchini and squash.
Give a quick stir, there will be plenty of liquid in the bowl. That’s when I crushed up a few crackers to a fine powder and added them in. It helped to absorb the excess but still left it moist.
Add three cups of the mixed vegetables to each pan. Whisk each egg with garlic powder, black pepper, and salt. Pour over veggies and stir in quickly. Spread out the mixture as evenly as possible.
Melt 1 stick of butter and mix it with 1 sleeve of crushed crackers. Do this for each casserole. Spread it over the top evenly.
Bake in a 350 degree oven for 15 minutes. Remove let cool and cover with foil. Place in the freezer overnight. Next day wrap frozen casseroles in freezer paper and label with the name of the dish and date. There you have three casseroles (one per month) that go great with chicken, turkey, or pork.
You can use smaller casserole dishes if you want to make more than three or do not have as many mouths to feed. Just adjust the topping amount per casserole.
Remove one casserole from the freezer and thaw completely. Top with 2 cups of shredded cheese (if desired) and bake in a 350 degree oven for 15-20 minutes. Let sit for 5 minutes before serving. Enjoy!
- Greek Zucchini (victrocious.wordpress.com)
- Squash Casserole Recipe (food.com)
- Montenegro meets Nice : Stuffed zucchini with lamb and pine nuts (ohlalarecipes.wordpress.com)
- Still Lotza’ Zucchini (pearlsandparsnips.blogspot.com)