Out of Helen's Kitchen - Zucchini casseroles

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Published on Tuesday, July 17, 2018

By Helen Drysdale

Neepawa Banner & Press

Zucchini is the most popular summer squash and our family and friends always know when we have lots as they are on the receiving end of the gardens overwhelming bounty. These two recipes use up surplus zucchini and make wonderful side dishes.

Baked basil veggies

1 onion sliced

4 small zucchini, sliced

2 garlic cloves crushed

4-5 basil leaves, sliced

salt and pepper to taste

2 small egg plants, sliced

3-4 medium tomatoes, sliced

1 tsp. Mrs. Dash

2 Tbsp. oil

1 cup Italian blend grated cheese

Grease a baking dish with oil. Spread the onion slices evenly over the bottom. Make a layer of zucchini slices. Spread the garlic, basil, salt and pepper over. Add the egg plant and then the tomato. Sprinkle  Mrs. Dash over. Drizzle the oil over and spread the cheese on top. Bake in a 350°oven for 45-55 minutes until the veggies are tender.

Zucchini onion pie

3 eggs

1 cup grated cheese

1/2 cup cream

1 clove garlic, minced

1/2 tsp salt

1/2 tsp. pepper

2 tbsp. fresh herbs-basil-dill or oregano

3 cups sliced zucchini

1 medium onion, diced

1 cup of biscuit mix

In a bowl mix the eggs, cheese, cream, garlic, salt, pepper and herbs. Add the zucchini, onion and biscuit mix. Pour into a lightly greased casserole dish and bake in a preheated oven at 350° for 35-45 minutes or until lightly browned and set.