Since my husband doesn't appreciate zucchini like I do, I have to hide it in food so he doesn't notice it. I usually use this recipe for chocolate zucchini bread, but this year I wanted to try something different. I found this recipe and thought it looked good. I'm so glad I tried it, because it's my new favorite recipe. It turns out to be kind of like a savory biscuit or scone. I ended up having to add a lot of additional liquid to the dough both times I made it, though it may depend on how watery your zucchini is. I like it better when you mix the vegan cheese into the mixture instead of putting it on top, and I think it would be just as delicious without the cheese too. My picture isn't very good, but don't let that keep you from trying the recipe.
This next recipe is one of my favorite zucchini recipes passed on to me from my mom. I'm not sure where she found it, but we veganized it years ago. If you like comfort food, you'll like this.
Zucchini Corn Casserole
1 cup chopped onion
3 1/2 T. margarine, divided
1 lb. zucchini, quartered and thinly sliced
3 1/2 cups fresh or frozen corn
1/2 tsp. salt
1/2 tsp. black pepper
3 1/2 T. all purpose flour
1 1/2 cups plain soy milk or other non-dairy milk
6 oz. shredded vegan monterey jack or cheddar cheese
3/4 cup breadcrumbs
2 tsp. minced garlic
1 tsp. dried oregano
Preheat oven to 350.ยบ Saute onion in 1 1/2 T. margarine, about 6 minutes. Add zucchini and cook for 5 more minutes. Stir in corn, salt and pepper and cook for 3 more minutes.
Stir in flour and cook for 2 minutes. Gradually stir in soymilk and cook until thick and creamy. Stir in vegan cheese. Pour this mixture into a 2-quart casserole dish and set aside.
Melt remaining margarine in a large saute pan, add breadcrumbs, minced garlic and oregano and cook until lightly browned. Spread this mixture evenly over your casserole. Bake in preheated oven for 30 minutes.
