Ingredients:
3 lbs zucchini ( summer squash)
1 medium onions
5 tablespoons butter
2 eggs, well beaten
salt
pepper
1 1/2 cups shredded sharp cheddar cheese or 1 1/2 cups extra-sharp cheddar cheese
1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Directions:
Cut up the squash into chunks (do not peel) and dice the onion (you’d better peel the onion).
Cover with water, add salt& pepper to taste and boil just until tender – let’s say about 15 minutes.
Drain and mash, adding the butter after draining the zucchini, but while the zucchini is still hot enough to melt it.
Mix one cup of the cheese and all the remaining ingredients with the mashed squash (If the zucchini is still extremely hot, you should mix a small amount of it into the beaten eggs, then add this along with the remaining ingredients).
Pour into buttered oblong pan (about 10 inches by 13 inches) and top with remaining 1/2 cup cheddar cheese.
Bake at 350 degrees for 30 to 40 minutes, or until center is set.
Check it with a knife blade near the center.
Does it come out clean? It should.
I made this once with mild cheddar.
Never again; it was very bland.
Use sharp or even extra sharp cheese.
NOTE: To address some of the reviews – this is not supposed to be “fluffy” or anything like a souffle; you do not have to press out every bit of liquid from the zucchini after cooking – just drain it really well and then mash; it *is* supposed to be somewhat like a custard and some folks think the texture is kind of like a vegetable quiche.
Servings: 8-10
Time preparation: 30 min.
Time total: 65 min.