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Meatless Monday Recipe for 11/10/14: Zucchini Casserole

Zucchini Casserole

Zucchini Casserole

Where does the time go? It’s Monday already, which means we get to bask in the glow of another delicious Meatless Monday. Today’s recipe is not for the faint of heart. If you’re watching your weight or fond of counting calories, might I suggest you pretend that this delectable dish contains no calories or fat whatsoever … none … zero … zilch … nada. This would, of course, be an indication that you’re living in a world of make-believe, but a little fantasizing never hurt anybody.

There is no limit to the myriad of dishes you can create when you put your imagination to good use and, in my humble opinion, this recipe is no exception. Fresh zucchini takes center stage in this buttery Zucchini Casserole that wowed my husband’s taste buds. Parmesan cheese, panko bread crumbs, olive oil and butter top the casserole in a crispity crunchity blanket of goodness. I’m getting hungry all over again just thinking about it! Pick up a couple of zucchinis at your farmers market or grocery store today and in no time at all you too can have a glorious bite or two (or twelve) of Zucchini Casserole. Bon appetit!

four forks

Zucchini Casserole

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients

  • 3 tablespoon olive oil, divided
  • 2 medium zucchinis, cut into bite-sized cubes
  • Mediterranean Spiced Sea Salt OR Salt and black pepper
  • 1 3/4 cup Seasoned Panko bread crumbs, divided
  • 1 small sweet onion, finely chopped
  • 1/2 cup red or orange bell pepper, finely chopped
  • 1/2 cup sweet whole kernel corn
  • 1 egg, lightly beaten
  • 1/4 cup butter, melted, divided
  • 1 1/4 cup fresh grated Parmesan cheese, divided

Preheat an oven to 375° F.

Heat 1 Tablespoon of oil in a Dutch oven (or an ovenproof dish). In a large bowl, season squash with Mediterranean Sea Salt or salt & pepper to taste. Mix together squash, 3/4 cup bread crumbs, onions, peppers, corn, egg, half of the butter and 1 cup of parmesan cheese. Place mixture in a Dutch oven or casserole dish.

Everybody's in the pool! Casserole, before the breadcrumb and panko topping is added.

Everybody’s in the pool! Casserole, before the breadcrumb and panko topping is added.

Combine remaining bread crumbs and parmesan cheese with 2 tablespoons olive oil. Top the casserole with the bread crumb mixture. Drizzle remaining butter over top. Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 25 minutes. Cover the casserole and cook for an additional 5-10 minutes.

You too can be digging into this gorgeous buttery crunchy landscape...

You too can be digging into this gorgeous buttery crunchy landscape…

Zucchini Casserole

Zucchini Casserole

 

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8 Comments on Meatless Monday Recipe for 11/10/14: Zucchini Casserole

  1. This looks and sounds much better than my last attempt at zucchini casserole. Will definitely have to try this with a worthy bread-crumb substitute!

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    • I love the mouthfeel of Panko, but I often substitute bread crumbs for croutons — I just crush them in a food processor. The flavored croutons break down to a really delicious crumb, and you can have grind them as coarse or as fine as you want.

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  2. Looks good and easy to make!

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  3. Yum, the recipe looks great (and easy to cook).

    Like

  4. Thanks for this great recipe. I love zucchini! Have a great week. Linda Crafts a la mOde

    Like

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  1. The Top 10 Meatless Monday Recipes of 2014 |

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