Recipe

Herbed Zucchini Casserole

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This recipe was entered in the contest for Your Best Summer Squash Recipe
Chef
DeArmasA's Notes: My mother introduced this dish during the "fried zucchini" craze of the 1970s. I am positive she got it out of a Redbook, Good Housekeeping or McCall's magazine, and in retrospect, it's clear...
My mother introduced this dish during the "fried zucchini" craze of the 1970s. I am positive she got it out of a Redbook, Good Housekeeping or McCall's magazine, and in retrospect, it's clear that the original recipe was a marketing ploy by Breakstone and Kraft, because it called for a 16oz container of sour cream and 2 cups of shredded cheddar cheese (which were both new products back then), but I digress... I've modified what was a heart-attack inducing casserole by substituting greek yogurt for the sour cream, and added fresh tarragon and cayenne (to taste) which really makes this a contemporary dish for grown-ups. It is time consuming, however, but I think it's worth it.

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Serves 6-8

4 cups sliced zucchini and/or summer squash Ask a question about this ingredient

2 eggs Ask a question about this ingredient

milk Ask a question about this ingredient

salt and cayenne pepper to taste Ask a question about this ingredient

1 cup flour Ask a question about this ingredient

1 bunch fresh tarragon Ask a question about this ingredient

olive oil Ask a question about this ingredient

16 ounces greek yogurt Ask a question about this ingredient

2 cups shredded cheese Ask a question about this ingredient

Slice the squashes into 1/2 inch pieces.
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Whisk the eggs, a splash of milk, salt and cayenne pepper in a small bowl.
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Remove the leaves from the stems and chop the tarragon roughly. Mix tarragon leaves with the flour and dump on a plate, leveling it so that the flour mix is relatively flat.
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Shred your cheese of choice to make 2 cups. Set aside (in the refrigerator if necessary).
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Pour a thin layer of olive oil in a large skillet on medium-low heat.
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Keeping your dipping hand and dredging hand separate, one by one, coat each piece of squash in the egg mixture, then dredge in flour mixture, and place in skillet. Keep track of which pieces you put where so you can turn the first one first and so on. When brown on both sides, remove and layer inside a rectangular glass or pyrex baking dish. Continue until all the squash has been browned. Re-oil skillet in between batches.
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Spoon the greek yogurt on top of the squash, covering thoroughly. Top with shredded cheddar or feta or any cheese you prefer.
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Bake uncovered at 350°F for 30-45 minutes. Wait at least 30 minutes before serving - the dish will still be hot.
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2 Comments on Herbed Zucchini Casserole

DeArmasA added about 1 year ago

Thanks! ;-) Would love for you to try it, and let me know what you think... Everyone in my house pretty much hates zucchini (and leftovers) and they ate it until it was gone, so...