Hide The Zucchini

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 3 lbs zucchini (summer squash)
• 1 medium onion
• 5 tablespoons butter
• 2 eggs, well beaten
• salt
• pepper
• 1 1/2 cups shredded sharp cheddar cheese or 1 1/2 cups extra-sharp cheddar cheese
• 1/2 cup flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder

Recipe

• 1 cut up the squash into chunks (do not peel) and dice the onion (you'd better peel the onion).
• 2 cover with water, add salt& pepper to taste and boil just until tender - let's say about 15 minutes.
• 3 drain and mash, adding the butter after draining the zucchini, but while the zucchini is still hot enough to melt it.
• 4 mix one cup of the cheese and all the remaining ingredients with the mashed squash (if the zucchini is still extremely hot, you should mix a small amount of it into the beaten eggs, then add this along with the remaining ingredients).
• 5 pour into buttered oblong pan (about 10 inches by 13 inches) and top with remaining 1/2 cup cheddar cheese.
• 6 bake at 350 degrees for 30 to 40 minutes, or until center is set.
• 7 check it with a knife blade near the center.
• 8 does it come out clean? it should.
• 9 i made this once with mild cheddar.
• 10 never again; it was very bland.
• 11 use sharp or even extra sharp cheese.
• 12 note: to address some of the reviews - this is not supposed to be "fluffy" or anything like a souffle; you do not have to press out every bit of liquid from the zucchini after cooking - just drain it really well and then mash; it *is* supposed to be somewhat like a custard and some folks think the texture is kind of like a vegetable quiche.