I HAVE NOT TASTED A BETTER CASSEROLE than the Zucchini-Jack one pictured above. Here, the squash is sliced into thin rounds, suspended in a velvety Monterey Jack cheese sauce, topped with buttered croutons, and then baked until puffed and golden. In other words, it’s the height of comfort food. Even your veggie-loathing kids will ask for seconds.
This recipe has been around for a while. I first made it in the 1970s, as a teenager. You see, my mother found the recipe in a magazine, and asked me to make it for one of her dinner parties. Yes, I was abused as a child. (Actually, she knew I loved to cook and would welcome the chance to try something new.)
Classic Zucchini-Jack Casserole
Ingredients for about 10 servings
2 pounds, or 8 small, zucchini
1/2 cup milk
1 tsp. salt
2 tsp. baking powder
3 tbsp. flour
1/4 cup chopped parsley
1 clove garlic, minced
1 small onion, finely chopped
1 large 7-oz. can diced green chili peppers
3/4 pound jack cheese, shredded (4 cups)
1 1/2 cups small seasoned croutons
3 tbsp. butter or margarine, melted
Preheat oven to 350 degrees.
1. Slice zucchini 1/4-inch thick.
2. Beat eggs, milk, flour, salt and baking powder in a large bowl until smooth. Stir in parsley, garlic, onion, chilis, cheese and zucchini.Pour into a greased, 9×13 baking dish.
3. Toss croutons in the melted butter and sprinkle on top of the casserole.
4. Bake, uncovered, in a 350 degree oven for 35-40 minutes or until set in center. Let stand about 10 minutes before serving.
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