Zucchini

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I make a casserole that my kids absolutly love! I parboil about 3 -4 medium zuchinni- cubed. I mix a can of some kind of cream soup, either mushroom or celery with about 1/2 cup milk,1 cup sour cream, and a couple of cups of shredded cheddar cheese. Salt and pepper to taste.(Can you tell I just made it up as I went along?). Drain the zuchinni. Mix everything together in a casserole dish. Crush a sleeve of ritz crackers and sprinkle on top. Put several pats of margerine on the top. Bake at 350 for about 30 minutes or until the crackers have browned.

edited for horrible spelling ,grammer and just an all out What?
 
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Yay! Slowly but surely Im using all the extra Zucchini! That both casseroles sound great let me hear(read) the bean one! I am going to try the cracker one that sounds good.
 
I make stuffed Zuchini. I like to get some nice fat larger ones. I cut them in half lenght wise and take a spoon and scoop the meat out. I leave the outside for stuffing like a boat. Take the meat of the zuchini and cook in a little olive oil until you cook most of the water out. While it is cooking add chopped garlic and some onions. Sliced mushrooms are optional. After this has cooked down add some cream cheese and one egg beaten Stir on low until cheese is melted good. I then add fresh parmsean cheese and then pour into zuchini boats and bake at 350 till nice and brown on top. Yummy.
 
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Add that to the list to try! Sounds awesome!
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We love fried Zucchini. I like the med. size ones best, peel, scoop out seeds then shred. I usually end up with 1 -1 1/2 cups to which I add 1 egg, 1-2 Tablespoons of flour and salt & pepper. Drop by spoonfull into skillet and fry to desired degree of brown.
 
I made this a few times last year, (internet recipe), with my extra zucchini and it really is yummy. Noone believed it was zucchini when I told them and my 4 year old loved it!


ZUCCHINI CRISP

5 c. zucchini, peeled, seeded & sliced
1/3 c. sugar
1 tsp. cinnamon
1/4 c. lemon juice
3/4 c. water

Cook above ingredients for 10 minutes. Place in a 9" square ungreased pan.

TOPPING:

6 tbsp. butter
1 c. flour
1/2 c. brown sugar
1 tsp. baking powder
1/2 tsp. salt

Mix topping ingredients until crumbly. Sprinkle over zucchini and bake at 350 degrees for 45 minutes. Serves 6 to 8 people. Tastes like apple crisp.
 
Hi, sorry I just now got back online! We've been building the chicken run today. Anyway, here's the recipe for the enchilada casserole:

BLACK BEAN, CORN AND ZUCCHINI ENCHILADA CASSEROLE

Enchilada Sauce:

1 tablespoon canola oil
1/2 cup diced red onion
1 teaspoon minced garlic
1/2 cup vegetable or chicken broth
1 tablespoon chili powder
1 tablespoon honey
1 teaspoon ground cumin
3/4 teaspoon salt, or more to taste
1 (28 ounce) can crushed tomatoes, undrained

Heat oil in a large saucepan over medium heat. Add onion and garlic; saute 5 minutes or until onion is tender. Stir in broth and remaining ingredients. Reduce heat, and simmer 30 minutes. Yield: 3 cups. Can be made 2 or 3 days ahead and refrigerated. Heat before using.

For the casserole:

1 tablespoon canola oil
2 cups diced zucchini
1 (10 ounce) package frozen corn, or fresh if you have it
1 (15 ounce) can black beans, rinsed and drained
3 cups Enchilada Sauce, divided
9 taco-size corn tortillas
2 cups (8 ounces) shredded cheddar cheese, divided

Preheat oven to 350 degrees.

Heat oil in a large skillet over medium-high heat. Add 2 cups zucchini and corn; saute for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans.

Spread 1 cup sauce in the bottom of a 13x9 inch baking dish coated with cooking spray. Layer half of the tortillas, cutting in half as needed. Layer with half the zucchini, corn, bean mixture, 1 cup sauce, then half the cheese. Repeat layers, ending with the sauce and reserving remaining cheese.

Cover with foil; bake at 350 for 30 minutes. Uncover; top with remaining 1 cup cheese. Bake uncovered, for 10 minutes or until cheese melts. Yield: 6 servings.
 

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