Zucchini Casserole – Exploring Mom’s Recipe Box #2


Zucchini, mushrooms, tomato puree, and cheese – it’s a winning combination. This looked worth trying. I don’t know whose recipe this was, the recipe, like most, was in my mom’s handwriting, but she usually put a name on top. I have some guesses, I remember eating this (and not because my mom ever actually made it), but I can’t remember where I ate it.

But, I couldn’t help myself, I bought fresh cremini mushrooms and sautéed them. I also happened to have crispy onions available, so I swapped out the breadcrumbs for the onions. The result was quite tasty, we all enjoyed it. My photo isn’t the best here, I forgot to take it before serving, and…I had to put it in the oven while I picked up my son at track and field practice (winter training), so I would have taken it out about 5 minutes earlier if I was home. The top was a little crispier than I planned, but the inside was still moist and juicy.

Now, the BIG QUESTION: Will I make it again? Although it was very tasty, I probably will not.

It was a good side dish, but I tend to prefer incorporating my vegetables into one main dish. For instance, I would put zucchini, mushrooms, tomatoes and onions in a Persian polo, incorporate chickpeas, lentils, or another protein and have a complete meal. In fact, that will be how I update this casserole – Zucchini Casserole Polo. Stay tuned, I see this in my future.

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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