Sara's Zucchini Casserole

Although no eggs are used in this recipe, this casserole is ideal for lacto-ovo vegetarians.  It is also especially delightful for those who are trying to mind their intake of starches and “bad carbs”.  The topping to this casserole is created using Wheat Thin™ crumbs as an alternative to the more traditional white bread crumbs.  As an added low-carb benefit, corn starch is replaced with a small handful of rolled oats, which makes for a deliciously healthy and satisfying dish!

 

Recommended kitchen utensils and/or equipment:

 

CuisineArt® or other similar food processor

3-quart saucepan

1-quart saucepan

2-quart glass casserole dish with lid (A metal dish of the same size may be used, and foil may be used as a cover, but glass is strongly recommended for best results.)

One small mixing bowl

One medium mixing bowl

Wooden spoons

Paring knife

Measuring cup(s) for dry goods

Measuring cup(s) for liquid goods

 

Ingredients:

 

4 large fresh zucchini squash, boiled until tender, thinly sliced

8 to 10 small-to-medium fresh, whole white mushrooms

10-12 fresh baby carrots

2 fresh leeks

½ of a small white onion, coarsely chopped

½ of a small green bell pepper, coarsely chopped

½ of a small red bell pepper, coarsely chopped

½ of a small yellow bell pepper, coarsely chopped

½ cup vegetable broth (no MSG added)

About 2 tbsp rolled quick oats (uncooked)

2 handfuls Wheat Thin™ crackers, ground into crumbs

3 tbsp grated parmesan cheese

1 tbsp dill weed

1 tsp basil

16 oz sour cream

 

Directions:

 

Combine wheat thin crumbs with parmesan cheese and basil in small mixing bowl.  Set aside. 

 

In a CuisineArt® or other similar food processor, combine fresh mushrooms, carrots, coarsely chopped peppers and white onion until finely chopped.  Fold in vegetable broth and sour cream until well blended. 

 

Pour sour cream/veggie mixture into a small saucepan and add dill and oats.  Heat to simmer about 20 minutes until thickened, stirring frequently to avoid scorching.  In a medium-sized mixing bowl, combine sour cream/veggie mixture to cooked zucchini, set aside. 

 

Finely slice leeks and add to zucchini sour cream/veggie mixture.  Pour all into 2-quart glass casserole dish.  Spread wheat cracker crumbs with parmesan and basil evenly over the top. 

 

With glass lid in place, bake in a conventional oven at 350° F for about 30 minutes until casserole is bubbly and topping is browned.  (Note: if you are using a metal baking dish in place of a glass one and are using foil as a lid, it may be necessary to uncover casserole and continue baking for an additional 5 to 10 minutes in order to brown topping.) 

 

When casserole is done, take out of oven and cool for 15 minutes before serving.  Serve as a side dish to compliment any meal, or as a main dish.

 

Serves approximately 8-10 people if served as a side dish, and about 6 if served as a main dish.

 

Bon Appetite!