What it's all about:

Each week I will put together an easy, kid friendly menu for a week's worth of meals, cooking tips and a shopping list so all you have to do is go to the store. It's an online support system to help you eat better and easier.

Wednesday, June 10, 2015

Zucchini Casserole

I'm a big fan of zucchini in most of it's formats (especially bread). We tend to eat it fairly frequently and I have a couple different recipes that we do, although to be fair steaming it and serving with a little butter is probably what we do the most.

This particular recipe isn't the healthiest and the cook time is an hour, so you have to have that in mind when you're planning dinner, but it was really, really good. Even Elizabeth loved it and that's saying something, she's a good eater, but really has not been a fan of zucchini so far.

Zucchini Casserole

4 slices of bread, cubed
1/4 cup butter melted
2 cups zucchini, cubed (I used approx 1.5 medium zucchini)
1 onion chopped
1 tsp garlic salt
1 egg beaten
2 cups shredded cheese (calls for cheddar, I used colby jack because that's what was in the fridge)

The recipe calls for using the cheese as a topping, but I don't like doing that because then the majority of the dish doesn't have cheese. So I mixed in about a cup and a half and used the last half a cup as topping. I think it works much better that way.

Mix it all together and pour into a greased 9x13 casserole dish.
Top with remaining cheese.
Cover with Foil
Bake for 30 minutes Covered.
Bake for 25-30 minutes Uncovered.


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