Yesterday I made zucchini casserole. The original recipe I got from my mom back when I was learning to cook is above. However, the nice thing about zucchini casserole is that can be endlessly varied; for example, instead of using onion soup mix yesterday I boiled the zucchini in onion juice (left over from preparing the garden onions to dry), and a little extra salt. I added some of the lemon basil and spicy hot thyme (from my herb garden), about half a cup of fat free sour cream, and about two thirds of a cup of whole milk and wound up with a lovely, fresh, casserole that tasted a good deal like a quiche–perfect for last night.
It’s also lovely with small chunks of ham (or a vegetarian substitute, if you’re inclined that way), or fish, or chicken, or fresh mushrooms, or olives. You can also switch out the oil with either butter or olive oil–so you see, infinite variability. Bon Appetit!
Like this recipe? Want to see more family favorites? Check out the Someone’s In The Kitchen Family Cookbook, a cookbook with a touch of memoir to it.