Friday, May 29, 2009

Zucchini Carrot Casserole


Our garden is only in it's early stages but the squash is already overwhelming. This week I gave my brother's family a couple zucchini and yellow crookneck as well as two large grocery bags FULL to the three Kindergarten teachers at school and that doesn't include the supply we ate ourselves or what is sitting on the kitchen counter right now. I wonder if I'll have to start freezing grated zucchini in order to find a use for all of this.  

For dinner the other night I made this zucchini casserole as well as chocolate zucchini bread for dessert. My mom used to make this casserole when I was young. I found a couple variations that used stuffing mix instead of croutons or added other vegetables like bell peppers and tomatoes but I like this simple recipe just fine. This isn't a gourmet recipe nor is it a unique dish bursting with flavor. Instead, it's a simple way to get your kids to eat their veggies and it's rather flavorful for us adults too!

4 cups zucchini cut into 1 inch cubes (if your zucchini is larger then dispose of the seeds.)
1 stick butter or margerine
1 small to medium onion, chopped
1 cup shredded carrots
1 can cream of chicken soup
1 cup (8 ounces) of sour cream
1 box of seasoned croutons

Boil zucchini just until tender, drain. In a large skillet, melt butter. Add carrots and onion and sauté until tender.

Remove from heat and stir in sour cream and soup (right out of the can). Stir in the drained zucchini and half of the croutons and mix until croutons are coated. Pour into buttered 3 quart baking dish.

Top evenly with remaining croutons, cover with foil and bake at 350°F for 35-40 minutes or until hot.

*Most online recipes said to peel the zucchini first but I did not. 

Monday, May 18, 2009

Crispy Black Bean Tacos with Feta and Cabbage Slaw

I love feta! I love it on fresh green salads, in greek pita pockets, and now in black bean tacos with slaw. It really adds a great flavor to this fun little meatless taco. Enjoy!

Crispy Black Bean Tacos with Feta and Cabbage Slaw
(Bon Appetit)

1 15 oz. can of black beans, drained
1/2 Tsp ground cumin
5 Tsp olive oil, divided
1 Tbsp lime juice
2 Cups coleslaw mix (I used fresh shredded cabbage)
2 green onions, chopped
1/3 Cup cilantro, chopped
4 white or yellow corn tortillas
1/3 Cup crumbled feta cheese
Bottled hot sauce

Place beans and cumin in a bowl; partially mash. Mix 2 teaspoons olive oil and lime juice in a medium bowl; add coleslaw, green onions, cilantro and toss to coat. Season slaw to taste with salt and pepper.

Heat 3 teaspoons olive oil in a large nonstick skillet over medium-heat. Add tortillas in a single layer. Spoon 1/4 of bean mixture onto each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta, slaw and hot sauce.

*Jayne's Notes: I used fresh flour tortillas instead of frying the corn tortillas for less fat. The bottled hot sauce of choice in our family is Tapatio and a shake of it tasted great on this taco.
Related Posts Plugin for WordPress, Blogger...