LOT OF ZUCCHIHI THIS TIME OF YEAR SO ZUCCHINI CASSEROLE ENJOY DAN:

ZUCCHINI WITH CORNMEAL AND PARMESAN CRUST FOR THE SOUP KITCHEN

                                                                                                   By CHEF DAN:

Serves 20

 

INGREDIENTS:

2 tablespoon olive oil

10 cups shredded zucchini

3 onions, finely chopped

4 garlic cloves, minced

5 eggs

2 cups cherry tomatoes

1 cup cornmeal

1-1/2-cup milk

1/4-cup sour cream

2 cups frozen peas

1 cup bread crumbs

1-1/2-cups Cheddar cheese

1/4-cup Parmesan

 

DIRECTIONS:           (PRE-HEAT OVEN TO 350 DEGREES)

1.   In a large bowl combine squash, onion, garlic, eggs, peas, Cheddar cheese, cherry tomatoes, and cornmeal.

2.   In skillet combine milk with sour cream, and simmer until it begins to thicken.

3.   Pour into squash mixture and mix until well incorporated.

4.   Lightly grease a large baking-pan with olive oil.

5.   Pour the whole mixture into the pan.

6.   Sprinkle with bread crumbs, and parmesan cheese on top.

7.   Cover with foil.

8.   Bake for 30 minutes.

9.   Uncover and bake another 20-30 minutes.

 

ENJOY DAN:                              BLESSING ALWAYS!!