Name: Chilean Zucchini Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: Chilean
Ingredients: 3 zucchinis; 1 large onion, diced; 2 cloves garlic, optional; 1 tablespoon oil; 3 slices of bread soaked in milk; 3 eggs, separated yolks and whites; 4 slices of cheese

Versión en español

Chilean Zucchini Casserole A traditional Chilean recipe: Zucchini Casserole, which I always liked a LOT. Here, in Houston, we are in full zucchini season, and I need all the help that I can get to cook them in new creative ways. What’s your favorite way to prepare zucchinis?
Remember always to taste the raw zucchini and discard if they are bitter; there is nothing worse than cooking a dish and just before serving it discover that you had a bad one and all is ruined. The zucchinis turn bitter when the plant was under stress, usually for a lack of regular watering.

Chilean Zucchini Casserole

Author: Pilar Hernandez
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 6
Category: Casserole
Method: Oven-baked
Cuisine: Chilean

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Description

An easy and delicious way to eat zucchini.

Instructions

You can use a skillet or pot that can go in the oven and save some washing.
In a skillet heat the oil over medium-high heat and fry the onion until it is translucent about 5 minutes, add garlic finely chopped or passed through the press, cook for 1 more minute.
Add the chopped zucchini thinly sliced. Cook until zucchini is tender and just cooked through, about 8-10 minutes, season and taste. Turn off the heat.
Preheat oven to 180C or 350F.
Drain any milk left on the soaked bread, add the egg yolks and combine. It should resemble a paste.
Beat the egg whites to soft peaks.
Add the egg yolks and bread mixture to the zucchini, and mix well.
Add the egg whites, fold carefully.
Cover with slices of cheese and bake for 35-40 minutes or until golden and cheese is melted.
Serve hot.