Summer Zucchini Casserole with Croutons

And my husband’s problem with zucchini.

Before talking about this delicious Summery Zucchini Casserole let me say you this. My husband has a shopping problem. The saddest one: he buys zucchini. Tons of zucchini. He even lies about it – like the perfect shopaholic.

To the grocery store, we separate to be quick, we divide aisles, and we get back together in line to pay.

• Did you buy zucchini? (me, with threatening tone)
• Nope (him, seraphic)

Back home, I found 4 zucchini in a bag more those bought to the farmers market 10 mins before for a total of 8 zucchini (American size guys)!!!!

He legitimate his purchase with a simple “They were beautiful.” As if he were vegan.

A few days ago I got the newsletter from NYT cooking with an interesting recipe title: Summer-Squash Casserole with a lovely gold crispy coat. I modified it, I made a Zucchini Casserole. And..I took off half the ingredients like cheddar, jalapeño peppers, whipping cream, sugar and didn’t puree the squash.

It came out delicious, very Italian zucchini casserole, and with a nice kick given by the bread croutons on top (I used stale bread). With my heartbroken, I also eliminated Ritz crackers (GENIUS) because they are highly addictive (for me) and highly caloric.

Ingredients:

• 2 pounds yellow summer squash or zucchini or both chopped in cubes ( 1/2 inch)
• 4 large eggs, beaten
• 1 teaspoon salt
  ¼ teaspoon pepper
• ½ pound Parmigiano Reggiano o Pecorino, grated
• 1 teaspoon nutmeg (I add more as I like it so much)
• ½ red bell pepper, chopped
• 1 large onion, chopped
• 1 large clove garlic whole (that I remove after baking)
• 4 slices stale or dry bread, toasted
• extra virgin olive oil
• basil to decorate

Directions:

Heat the oven to 350° F/180° C. Oil a baking dish.

In a bowl (if you want you can make it directly in the baking dish) beat the eggs with salt, pepper, and nutmeg then add the Pecorino or Parmigiano.

Add the zucchini cubes, pepper, garlic (I usually put a toothpick on the garlic clove so it’s easier to identify a remove), and onion. Blend well

Meanwhile, make your croutons cutting the stale bread in small cubes and reheat some extra virgin olive oil in a pan. When heat, toss the bread and wait until golden brown on each side.

Pour the zucchini and egg mixture into the baking dish. Top with your croutons and bake until browned. It can take from 20 to 30 mins. It depends on your oven.

If you are #teameggplant like me, go and make my Caponatina or her Super Easy Baked version.

Please don’t think this agony finish with the Summer. The squash season is coming…

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