Tuesday, September 23, 2008
I had a house full of kids last week and nothing planned for lunch. That's how well I plan ahead sometimes! I did have zucchinis though: not usually a favorite among children but I took my chances. I came up with a crustless "quiche-like" casserole that was very well received. The older kids liked it so much they kept looking back at the dish nervously, to make sure there would be enough for seconds. I always like to see that. It wasn't so with my youngest boy, Mr. Picky, who would have gladly given his slice away: too many green flakes for him. His older brother, who has turned into our official leftover disposal in the past year, was only too glad to be the one to clean his plate. I guess that's what happens when you grow 6 inches in eight months.
As an aside, the English call zucchini: courgette, which is the French word for this humble squash. I love words and their origins. This one particularly intrigues me. Maybe it has to do with the fact that it sounds so funny, and it's so hard to spell. It so happens that I did a little bit of research, and that zucchini comes from the Italians. Zucca in Italian means pumpkin. Zucchino means--drum roll please--zucchini.
Zucchini Cheese Casserole (6-8 servings)
This makes a wonderful lunch or brunch dish. If you are not concerned about gluten or wheat, use any pancake mix you have on hand.
2 cups shredded zucchini
1/4 cup finely chopped onion
1 cup shredded mexican cheese mix
1 tsp dried basil
1 tsp sea salt
1 cup GF pancake mix (such as Pamela's GF Pancake and Baking Mix)
1/3 cup egg white
4 whole eggs
2 tablespoons olive oil
Preheat oven 350F.
oil a medium size round oven proof dish.
In a small bowl combine the eggs, egg whites, olive oil, salt and basil.
In a larger bowl combine the zucchini, onion, cheese and pancake mix.
Mix the egg mixture into the zucchini mixture. Mix well and transfer to pre-oiled dish.
Bake for 50 minutes or until cooked through and golden.
One more egg dish for you to enjoy:
Zucchini Blossom and Dill Frittata