Zucchini Bake

When it’s August and your CSA from the farmers market keeps sending you 6 zucchini every week, here’s a great thing to do with a bunch of them! Another recipe that can use up a lot of zucchini is Korean Vegetable Pancakes. Another one: Corn Tomato Zucchini Salad. And one more: Zucchini-Corn Fritters.

2 zucchini or yellow squash, sliced into rounds
2-4 T unsalted butter
half a bell pepper, any color, sliced into rounds
half an onion, thinly sliced
1 garlic clove, minced
2 eggs
1/4 c sour cream
1/2c shredded cheese (I’ve used gruyere, cotija, 4-cheese blend …)
lots of parsley, chopped fine
a little bit of oregano
a little bit of thyme
salt & pepper
1c corn flakes

Preheat an oven to 350°.

Saute the squash in the butter in 3 batches. You want it cooked down just a little, don’t let it get brown or mushy. Remove each batch to the dish you’re going to bake the casserole in.

When all the squash is done, saute the other vegetables until they are just soft. Add the garlic and cook another minute. Dump all that into the casserole dish with your semi-cooked squash.

Mix the rest of the ingredients in a bowl. Beat the eggs first, of course. Stir them into the zucchini mixture.

In the now-empty saute pan, melt another 2T butter and stir in a cup of corn flakes. Stir to coat, then spread over the top of the casserole dish. Cover with foil so the corn flakes don’t turn.

Bake for 20 minutes, then remove the foil to brown the corn flakes another 5-10 minutes. Let the dish set at least 10 minutes before serving.

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