Wednesday, October 5, 2011

Whole Grain Wednedays- Zucchini Casserole

How many of you have gardens?  Those of you who have gardens, how many of you are drowning in zucchini?  I am sure I am not the only one!

I am always on the lookout for new zucchini recipes this time of year.  My family gets weary of the 5 or so recipes that I do have.  So, I was very excited when my dad shared this recipe with me.  I like this recipe because it is quick and easy.  (It does take an hour to cook though, so plan ahead).  Best of all, it is delicious.  Plus, a recipe that includes both whole grains and zucchini is a winner in my book!

Zucchini Casserole
4 slices whole wheat bread, cubed
2 Tablespoons melted butter
2 Tablespoons canola oil
1 large onion, chopped
1/2 teaspoon garlic salt
1 egg, beaten
1 cup shredded Cheddar cheese

Preheat the oven to 350 degrees.
Place the bread cubes into a medium bowl and pour the melted butter and canola oil over the bread.  Toss.  Add the zucchini, onion, garlic salt and egg; mix well.  Pour the mixture into a greased 9 x 13-inch baking dish and sprinkle the cheese on evenly.
Bake, covered, for 30 minutes.  Uncover the dish and bake for another 30 minutes.

Crediting information:  Makes 8 servings.  Each serving meets the bread and 1/4 cup of vegetable requirement at lunch or supper for 3-5 year old children.