It’s almost time to start gardening; I can hardly wait! The last two years were such strange seasons. We planted, but I usually head out to the farmers markets to supplement our meals with fresh produce that we don’t grow, or with ones that are not ready yet, in our own garden. But with all the health and safety concerns for the last couple seasons, I stayed away from the crowds. I’m sure there were restrictions in place, even at the open-air markets. But this year should be much different, and I look so forward to seeing what all the little markets are offering.
It seems with each spring, life in general feels full of hope. I’m always encouraged and full of energy when everything turns green, the birds start singing, and the signs of new life are all about. And with Easter around the corner, I feel particularly filled with hope.
I recently made a zucchini casserole for my family that went over very well. I also plan to make it for Easter. This dish reheats very well, too, if you have leftovers. I like to use smaller, tender zucchini in this particular recipe, sliced very thinly. There’s a time and place for overgrown zucchini, but stick to the young ones for this, and I think you will be pleased.
The tender slices of squash, mixed with the savory combination of onion and garlic, and held together with a delicate, light batter bakes up a phenomenal casserole that I hope you’ll find to be a real keeper you will want to make time and time again.
Enjoy food made fresh!
Zucchini Casserole
4 smaller-size zucchini, washed, trimmed, and very thinly sliced
½ large, sweet onion, peeled and diced
2 large garlic cloves, peeled and minced
½ cup olive oil
4 eggs, beaten
1 cup self-rising flour
½ cup grated parmesan cheese
½ cup grated Romano cheese
1 teaspoon salt, divided
½ teaspoon ground black pepper
Butter to grease pan
Preheat oven to 375° F. Grease a 9-by-13 inch baking dish with butter. Press as much liquid from the zucchini slices as possible.
Press as much liquid from the zucchini slices as possible. Spread them out on paper towels and sprinkle with ½ teaspoon salt.
In a small dish or measuring cup, whisk oil and eggs together, set aside.
Press liquid from the salted zucchini once again to ensure the zucchini will not produce too much moisture, resulting in a soggy casserole. Place the slices in a medium to large mixing bowl. Add onion and garlic. Pour the oil and egg mixture over the zucchini mixture; stir to combine.
Add flour, cheeses, remaining salt, and pepper to the mixture. Gently stir until combined. Spread mixture evenly into the prepared dish. Bake in preheated oven for 40 to 50 minutes, until top is golden brown. The top should also be a bit crisp from the cheeses. Let rest for a couple of minutes and serve warm or room temperature. Makes 8 servings. Refrigerate leftovers for up to a week in a sealed container.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
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