italian zucchini casserole

An Italian Zucchini Casserole Recipe

The Best Of Days

One of the happiest of days growing up was “birthday day.”

We were lucky in that I can’t remember a single birthday when the Kiker boys of three were given a store-made birthday cake. Not that there’s anything wrong with store bought cakes … I just love the fact that Mom always made us our own “wish cakes.”

A wish cake was truly something just for us. A chocolate cake with trains. A circus-inspired cake. Or an Angel Food cake topped with chocolate frosting and sliced almonds, if you’re my brother Roger.

So when my birthday rolled around this year, I didn’t make cake. I just let my fingers find our next recipe in Mom’s cookbook. That’s all it took ~ this Italian Zucchini Casserole recipe.

If you love bacon, you’ll find its flavor woven throughout this dish … and that makes this a recipe worth celebrating!

foodie tips ~

  If you’re serving this as a side it’ll yield 10-12 servings. But if you eat like me, it will yield 6 servings.
  We used ciabatta bread vs. sliced bread. It was great!

i. ingredients

7-8 medium | zucchini, cut into 1/4 inch slices
8 slices | bacon
1 large | white onion, chopped
1 large | garlic clove, crushed
4 slices | bread, torn
2 cups | cheddar cheese, shredded/grated
15 ounce can | tomato sauce
1 teaspoon | italian seasoning
1/8 teaspoon | freshly ground black pepper
1/4 cup | freshly grated parmesan cheese

ii. what to do

1. Cook zucchini in a small amount of boiling water for about 5-8 minutes; drain well and set aside.

2. Cook bacon in a medium skillet until crisp. Remove bacon and let the strips rest on paper towels. Reserve the bacon drippings in the skillet. Crumble the bacon and set aside.

3. Sauté onion and garlic in the drippings until tender; drain.

4. Combine onion mixture, zucchini, bacon and remaining ingredients EXCEPT the parm cheese; mix well.

5. Pour into a lightly-greased 13″ x 9″ x 2″ baking dish.

6. Bake at 350°F for 20 minutes. Sprinkle with the Parmesan cheese and bake an additional 5-10 minutes, until your eyes say “it’s done.”

Yields: 10-12 Servings (side dish) or 6 Servings (main course)

A scan of Mom's Italian Zucchini Casserole recipe from 1985.

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