zucchini casserole

This is a savory recipe. The zucchini and other vegetables are combined with high calorie parmesan cheese and mayonnaise. The presence of a half cup of mayonnaise in the ingredient list dates this article back several decades into the 20th century.

In the 1980s in the US some big government nutrition propaganda pushes that I remember as a child were to reduce the use of lard, something about eating less eggs, and to drink milk. I remember when my mother got rid of her lard from the pantry and switched to margarine. At that time smoking was allowed in restaurants and my grandfather would smoke at the table. There were lines of people waiting to cash their paychecks out the doors at banks every Friday.

  • 1/2 C parmesan cheese

  • 1/2 C mayonnaise

  • 1 egg

  • 1 clove garlic

  • 3 zucchinis

  • 1/2 small yellow onion

  • 4 mushrooms

  • 2 tbsp butter

  • 1 medium tomato

1. Preheat the oven to 350. Grease a casserole dish.

2. Mince the garlic and set aside. Chop the onion, tomato, and mushrooms and set aside. Slice the zucchini and also set aside. Make sure to slice the zucchini into fairly thin coins. If the zucchini is chopped too thickly it will affect the cook time.

3. Mix the egg, mayonnaise, and parmesan cheese in a bowl. Set the mixture aside.

4. Melt the butter in a sauce pan over medium-high heat. Saute the zucchini, onion, mushrooms, tomato, and garlic until moderately cooked. As the vegetables will also be baked for 30 minutes in the oven, it is not necessary to excessively cook them at this point.

5. Pour the vegetable mix in the casserole dish. Pour the egg mixture over the top of the vegetable mix.

6. Bake in the oven for 30 minutes.

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zucchini casserole