I know it’s too early for zucchini yet, but it won’t be long until we’re deluged with them and will be actively seeking new ways to prepare them.
Zesty Zucchini Casserole will be one of your family’s favorites, I guarantee it.
1 large onion, chopped
8 slices cooked bacon, chopped
3 medium zucchini, chopped (don’t peel them)
3 cups corn (frozen is fine, but thaw it first)
1/2 cup sour cream
1/2 cup Texas Habanero Salsa
2 cups cheese (mozzarella, provolone, romano, or parmesan, and although any of these is fine, I usually mix several kinds together.)
What to do:
Heat the salsa in a large skillet over medium heat. Add onions and bacon, and cook, stirring constantly, until the onions are just starting to soften.
Stir in the zucchini, and continue stirring for about ten minutes.
Remove from heat and add the corn, half the cheese, and the sour cream. Mix well, and spoon into baking dish. Top with the rest of the cheese and bake at 350 for about 15 minutes or until the chese on top is exactly as you like it.
Stir it up well before you serve it. My family likes to dump it on top of shredded lettuce, but rice or noodles would be good, too. Or nothing but the plate, for that matter.