Zucchini Casserole

I don’t write much anymore, I even wrote yesterday in my morning journal that I do not want to write anymore! Well, that might be a lost cause! I do have a lot to say and often feel best when I write out what I am thinking.

Summer heat brings on a lack of appetite which brings on a lack of wanting to create in the kitchen. Today’s recipe was a necessity of sorts; there were two zucchini in the fridge needing to be used and eaten, shallots and cheese… yes, an instant combination with a garlic clove and eggs to be made into a breakfast casserole. Chicken and kale sausages for the meat component and voila! a hearty breakfast or lunch in the making!

Zucchini Casserole    Serves 4   Preheat oven to 350 degrees

2 zucchini, grated, salted, pressed and drained after 10 minutes of standing

2 shallots, finely minced

1 garlic clove, minced

2 eggs, beaten

1 cup of milk or cream

2 tsp salt, divided

1 tsp of dill, rosemary, or thyme

1 cup of strong cheese, grated or shredded

Preheat oven. Grate zucchini, salt with one teaspoon and distribute salt by mixing in zucchini with hands or wooden spoon. Allow to sit in a strainer for 10 minutes to drain, squeeze out excessive water with the back of the spoon or with hands. Add shallots and garlic to zucchini mixture. Beat eggs with milk or cream and 1 teaspoon of remaining salt. In a casserole dish or deep dish pie pan layer: zucchini mixture on the bottom, cheese of choice, herb of choice, then finally egg mixture. Bake for 30 – 45 minutes until top is golden brown. Serve with cooked sausage or serve with a salad of tomatoes and fresh basil for a lighter meal. A cold glass of white, sweet, wine or juice will accompany this dish well.

 

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