I found a winner of a recipe last week, and used it to use up some of my remaining zucchini and summer squash. I had most of the ingredients on hand, and the steps involved were relatively simple!
The main ingredients are zucchini (and squash), cheddar cheese, onion, and panko bread crumbs. I'd be happy to share the recipe with anyone who wants it, but it's a bit difficult to link to and I don't want to have any copyright issues posting someone else's recipe!
I'm glad to have added another keeper to my CSA recipe stash, for sure.
What delicious recipes have you been finding lately?
4 tablespoons olive oil
3 cups diced zucchini
1 onion, small diced
Pinch crushed red pepper
1/2 cup sour cream
1/2 cup grated cheddar cheese
Seasoned salt, to taste
1/2 cup panko crumbs
2 tablespoons butter, melted
Preheat oven to 425 degrees.
Heat two tablespoons of the oil in a large pan over medium heat. Sauté the zucchini until very soft, about 15 to 20 minutes. Remove the zucchini to a large bowl and set aside.
In the same skillet, add the remaining oil. Sauté the onion until translucent, about 8 minutes. Add the onions to the zucchini along with the crushed red pepper, sour cream, and cheese. Mix well. Season to taste with seasoning salt. Pour mixture into a buttered casserole dish.
In a small bowl combine the panko and melted butter. Top the casserole evenly with the buttered crumbs. Bake until the crumbs on top are browned. Serve hot.
4 t
ablespoons olive oil
3 cups diced zucchini
1 onion, small diced
Pinch crushed red pepper
1/2 cup sour cream
1/2 cup grated cheddar cheese
Seasoned salt, to taste
1/2 cup panko crumbs
2 tablespoons butter, melted
Preheat oven to 425 degrees.
Heat two tablespoons of the oil in a large pan over medium heat. Sauté the zucchini until very soft, about 15 to 20 minutes. Remove the zucchini to a large bowl and set aside.
In the same skillet, add the remaining oil. Sauté the onion until translucent, about 8 minutes. Add the onions to the zucchini along with the crushed red pepper, sour cream, and cheese. Mix well. Season to taste with seasoning salt. Pour mixture into a buttered casserole dish.
In a small bowl combine the panko and melted butter. Top the casserole evenly with the buttered crumbs. Bake until the crumbs on top are browned. Serve hot.
4 tablespoons olive oil
3 cups diced zucchini
1 onion, small diced
Pinch crushed red pepper
1/2 cup sour cream
1/2 cup grated cheddar cheese
Seasoned salt, to taste
1/2 cup panko crumbs
2 tablespoons butter, melted
Preheat oven to 425 degrees.
Heat two tablespoons of the oil in a large pan over medium heat. Sauté the zucchini until very soft, about 15 to 20 minutes. Remove the zucchini to a large bowl and set aside.
In the same skillet, add the remaining oil. Sauté the onion until translucent, about 8 minutes. Add the onions to the zucchini along with the crushed red pepper, sour cream, and cheese. Mix well. Season to taste with seasoning salt. Pour mixture into a buttered casserole dish.
In a small bowl combine the panko and melted butter. Top the casserole evenly with the buttered crumbs. Bake until the crumbs on top are browned. Serve hot.
4 tablespoons olive oil
3 cups diced zucchini
1 onion, small diced
Pinch crushed red pepper
1/2 cup sour cream
1/2 cup grated cheddar cheese
Seasoned salt, to taste
1/2 cup panko crumbs
2 tablespoons butter, melted
Preheat oven to 425 degrees.
Heat two tablespoons of the oil in a large pan over medium heat. Sauté the zucchini until very soft, about 15 to 20 minutes. Remove the zucchini to a large bowl and set aside.
In the same skillet, add the remaining oil. Sauté the onion until translucent, about 8 minutes. Add the onions to the zucchini along with the crushed red pepper, sour cream, and cheese. Mix well. Season to taste with seasoning salt. Pour mixture into a buttered casserole dish.
In a small bowl combine the panko and melted butter. Top the casserole evenly with the buttered crumbs. Bake until the crumbs on top are browned. Serve hot.
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