Zucchini Casserole

Copyright 2011 LtDan'sKitchen blogs

For the final installment on the zucchini saga, I now give you a casserole recipe that is a cross between a quiche and a lasagna. Adapted from a recipe I found on the web, I've changed the recipe just a bit to give it some more flavor. The original recipe seemed a bit bland. It does use up a lot of zucchini which works well in my favor. The dish is light enough for lunch but I think that it is hearty enough for a dinner meal.

Zucchini Casserole

1 cup flour
1 tsp baking powder
1/2 tsp salt
1 medium onion, chopped
3/4 tsp Cajun powder
1/4 tsp dried thyme
1/2 lb bacon, diced
2 cup shredded Cheddar/Colby Jack cheese
4 large eggs 2/3 cup half and half
1/4 cup chopped parsley
4 cups very thinly sliced zucchini

1. Heat oven to 350°F. Grease and flour a 9 x 13-inch baking pan.

2. In a saute pan, cook the bacon until it renders its fat and just browned. 
    Remove from the pan and set aside. In the same pan, cook the onions 
    until softened. Add to the bacon and let cool.

3. Once cool, add the flour, baking powder, salt, Cajun powder, and 
    thyme to the cooked onion and bacon. 

4. In a small bowl, whisk the eggs with the cream. Add egg mixture to the 
    dry mixture and stir until blended. Fold in the cheese and zucchini.

5. Spread in the prepared baking pan and bake for about 40 - 50 minutes, 
    until set and lightly browned around the edges. Cool slightly.