Tuesday, September 9, 2014

Cheesy Potato Zucchini Casserole

Zucchini and squash are two wonderful and versatile additions to any meal plan, but oftentimes those who are unfamiliar with them, shy away from preparing or even trying these vitamin and mineral rich gems.  Enter the casserole.  I didn't create the recipe to hide the veggies, just to present them in a different manner and alongside some sure fire favorites like potatoes and cheese!  The flavors marry flawlessly and everyone can use some extra veggies in their diet.  Hearty and comforting, this recipe is perfect for holidays,  potluck or Sunday dinner, delicious enough to be served a la carte or as a vegetarian entree! Yellow squash is also featured in this dish, as it was a part of that day's harvest, but zucchini may be used in it's place.
7 c. russet potatoes, medium dice
1 1/2 c. zucchini, peeled and shredded
1/2 c. yellow squash, peeled and shredded
1/4 c. red onion, small dice
4 tbsp. butter
3 tbsp. AP flour
2 c. 2% milk
1 soft chicken bouillon cube, optional
1 c.shredded sharp white Cheddar cheese
2 eggs, slightly beaten
2 tbsp. fresh flat leaf parsley, rough chopped
olive oil for drizzling
Preheat oven to 375*F.
In a heavy bottomed pot or dutch oven, melt butter over medium heat.
Drizzled in about 1 tsp. olive oil.
Once hot, add onions.
Cook for several minutes until onions are translucent.
Add flour and cook for additional minute.
Add zucchini, squash and bouillon cube.
Cook for several more minutes, allowing zucchini to release some of it's water and absorb flavors, stirring often.
Add milk and bring up to a subtle boil and continue cooking until milk is thickened.
Stir in cheese.
Once smooth, temper in eggs.
Remove from heat.
Toss potatoes and parsley together and SPST.
Spread potatoes evenly in a 4 quart ,greased baking vessel.
Pour in cheese sauce and fold into potatoes.
Cover tightly with foil and bake until potatoes are tender and the eggs have set, about 40 minutes.
Turn on broiler.
Remove foil  to slightly brown the top.
Let stand for about 10 minutes before serving.
Makes 10-12 servings.

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