Zucchini Casserole
This Casserole Is Best If Allowed To Cool For 20 – 30 Minutes Before Serving. It Is Also Very Good At Room Temperature Or Even Cold.
1½ Lbs Zucchini
2 Tsp Coarse Salt
2 Med Onions
2 Oz (about 6 Medium) Shiitake Mushrooms, Wiped Clean,
Stems Removed
2 Tbsp Olive Oil
½ Tsp Coarse Salt
12 Oz Baking (or Yukon Gold) Potatoes
3 Lg Eggs, Well Beaten
1/8 Tsp Ground Black Pepper
Pinch Cayenne
½ Cup Grated Gruyere Cheese
¼ Cup Grated Parmesan Cheese
1 Tbsp Olive Oil
Preheat Oven To 350°f.
Butter A 10 X 8 – Inch Baking Dish.
Coarsely Grate Zucchini & Place In A Colander & Stir In Salt. Weight The Zucchini & Let Drain For 30 Minutes. Squeeze The Zucchini Between Your Hands To Remove As Much Liquid As Possible.
Meanwhile, Thinly Slice The Onions & Mushrooms. Heat 2 Tablespoons Oil Over Medium Heat In Skillet. Add The Onions & Mushrooms. Sprinkle With ½ Teaspoon Salt. Cook, Stirring Occasionally, Until The Onions Are Softened, But Not Browned, About 20 Minutes.
Peel & Grate The Potatoes & Place In A Bowl. Immediately Stir In Eggs, Black Pepper & Cayenne. Stir In The Ground Zucchini, The Onion Mixture & ½ Of The Cheeses.
Scrape The Mixture Into The Baking Dish & Smooth The Top. Sprinkle With The Remaining Cheese & Drizzle With 1 Tablespoon Olive Oil.
Cover With Aluminum Foil & Bake Until Set, About 1 Hour. Remove The Foil & Broil To Brown The Top.
Let Stand For At Least 20 Minutes Before Serving.
Makes 4 Main Course Servings.