This is an older post that I decided to give new life to because we had a slight cool down, so I wanted to have one last casserole before the warm days of summer and cooking light begins. I also used a crock pot this time. It tasted just as good but it didn’t have the slight browning on top that you get when you bake it in the oven. (As you can see in the picture) This is a warm comfort food that welcomes you when you get home.
If you choose to use the crock-pot, butter the sides and bottom of the crock-pot then follow the recipe as you would if you are baking it in the oven, but cook on low in the crock-pot for 6-8 hours
With my love of casseroles it’s a standing joke with my children on how much I love them and enjoy coming up with new ideas for them, it’s probably the one thing they don’t miss about my cooking now that they are grown.
The other evening as I went to make some stuffed zucchini I thought why not have a casserole instead.
Todays recipe is what I came up with. I didn’t take a picture because I was so wrapped up in cooking that I forgot but this recipe is defiantly one to try on a cool evening.
4 Cups shredded Zucchini
1 Cup cooked Quinoa
1 small Onion
4 cloves of Garlic
1 small can of diced Green Chilies
3 Eggs
1/2 Cup Plain Greek Yogurt
1 can of Cream of Mushroom Soup
1-2 Cups of Cheeses ( I used med cheddar)
1/4 Cup Bread Crumbs
Salt and Pepper to taste
In a 13×9 lightly greased pan grate zucchini. In small pan sauté onion and garlic until fragrant and translucent then add green chilies sauté a few minutes more. Pour on top of shredded zucchini. In a small bowel beat eggs, yogurt, half cheese and cream of mushroom soup, salt/pepper then pour mixture on top of zucchini, add rest of cheese and breadcrumbs. Bake at 350 covered for 30 minutes uncover back for about 30 minutes more.