Zucchini Casserole

I made a zucchini casserole last night. It was fairly easy to do, I basically just chucked whatever veggies I could find and added them to the zucchini. I then added some feta, Parmesan, and some panko breadcrumbs. This is a good recipe to use if you want to empty out some veggies that you might not know what to do with.

What you Need:

• Zucchini, large
• Veggies (you can use frozen or fresh)
• Feta cheese
• Parmesan cheese
• Breadcrumbs

Putting it together: 

• Take your zucchini and remove the skin
• Remove the seeds. The easiest way to do this is to slice the zucchini lengthwise and use a large spoon to scarp out the seeds.
• Cut the zucchini into bite-sized cubes
• Steam the zucchini until tender (takes about 10-15 minutes)
• Once cooled, in a large bowl add the zucchini and all the other ingredients, except the breadcrumbs
• Add some salt, pepper, and any other herbs and spices you like
• Mix together
• Put everything into a 9 x 13 baking dish
• Sprinkle top with breadcrumbs and extra cheese
• Set oven to 350 and bake, uncovered, for 30 minutes
• Enjoy!

Large Meat and Sausage Stuffed Zucchini

My wife's friend gave her two HUGE zucchinis last week and I needed to try and find something to do with them. Granted, I could have resorted to the old zucchini cookies and bread routine, which I did a few weeks ago, but I wanted to try something different. Also, I am just too lazy to stand still for hours grating those behemoths. So, I did a little searching and combined a few recipes into one. Even though the proportions in this recipe are for large zucchinis, you can easily adapt it for smaller ones. You can also use this stuffing for peppers, tomatoes, or anything else you can think of.