When asking family members what vegetables we ought to serve for one of the upcoming holiday dinners we’re planning, invariably the response from someone is, “that puffy green vegetable thing - you know - the one with the bacon and cheese.” What follows is the recipe for That Puffy Green Vegetable Thing, which is, incidentally, a rich and wonderful zucchini casserole that can be put together a day or two ahead and baked just before dinner.
You can never have enough side dishes at fancy holiday dinners, especially when there are lots of people and the dinner is served buffet-style. You’ll most likely have dozens of requests for this recipe for That Puffy Green Vegetable Thing, and your guests will make it to take to their various parties where a side dish or vegetable is assigned. There will be no leftovers, no matter how many side dishes are served.
8 Generous Servings
2 pounds zucchini, sliced
2 tablespoons dehydrated onion flakes
1/4 cup butter
1/2 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups provolone cheese, shredded, or substitute mozzarella or cheddar
6 ounces bacon, cooked crisp and crumbled
- Preheat oven to 400°.
- Spray a 2 quart baking dish with non-stick spray.
- Cook the zucchini until tender in boiling salted water; drain well and transfer to the bowl of a mixer.
- Turn the mixer on low and add the onion flakes and butter; when the butter is melted, add the cream, eggs, salt, and pepper.
- Mix well.
- Stir in 1 cup of the cheese.
- Spread the mixture evenly into the prepared pan.
- Sprinkle with the remaining cheese and the bacon.
- Bake 30-45 minutes or until puffed, brown, and set in the middle.
Amount Per Serving
Calories 304 Calories from Fat 219
Percent Total Calories From: Fat 72% Protein 21% Carb. 7%
Nutrient Amount per Serving
Total Fat 24 g
Saturated Fat 14 g
Cholesterol 141 mg
Sodium 603 mg
Total Carbohydrate 6 g
Dietary Fiber 1 g
Sugars 0 g
Protein 16 g
Vitamin A 23% Vitamin C 23% Calcium 0% Iron 6%