Tonight we will have meatloaf, zucchini hater’s casserole (recipe follows), small side salad and twice baked (stuffed) potatoes.
Zucchini Hater’s Casserole
1/2 cup (1 stick) butter
2 cups Chicken-in-a-Biskit crackers, crushed
4 cups zucchini, shredded
2 cups shredded mozzarella cheese
1/4 cup chopped onions
2 eggs beaten
Salt and pepper
Melt butter and add crumbs. Spread half on bottom of 9-inch square pan. Mix zucchini, mozzarella cheese, onions, and salt and pepper and spread on crumbs. Put remaining crumbs on top. Bake 30 minutes at 350 degrees F.
My family is not wild over zucchini but they love this casserole.
Twice Baked (Stuffed) Potatoes
4 large baking potatoes
4 Tbsp milk
1 cup sour cream
salt/pepper to taste
2 Tbsp butter
1/4 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
Clean and scrub potatoes. Pierce skin with a fork once or twice. Bake at 350 degrees F (175 degrees C) for about an hour or until they are soft but firm.
Let potatoes cool slightly. Cut baked potatoes in half and scoop out pulp to within 1/4 inch of the edge. Mash pulp with milk, sour cream, salt and butter to taste. Stuff shells with mashed pulp mixture sprinkle tops with grated cheddar cheese. Place potatoes on a baking sheet and bake at 350 degrees F (175 degrees C) for 15 minutes or until cheese is melted and bubbly.
Can omit sour cream or use low fat.
This is not a dieter’s meal but in small portions it is really good.