Searching under those large leaves each day is like an Easter Egg Hunt. Constantly I am heard saying "OMG!" Mother Nature amazes me yet I saw this yesterday....
WHUT? Methinks this little zucchini is confused. He thinks that if he poses as a CROOKNECK squash that I won't eat him? Sowwy, little guy...I eat all squash, all colors, all shapes, I do not discriminate! Here is what I made from large zucchini....and so easy.
Zucchini Pepper Jack Mac
created by JennyMac Lipsmack
1 large zucchini, shredded
1/4 onion, grated
2 Tbsp. butter
2 Tbsp. flour
1 cup milk, cream, or even FF evaporated milk if you like
1-1/2 to 2 cups Pepper Jack cheese, shredded (from a block, don't use the bagged stuff)
2 cups cooked pasta (macaroni, egg noodles, penne or whatever you have on hand)
1 cup plain bread crumbs, panko, crushed ritz crackers or potato chips
2 Tbsp. butter, melted
1. Preheat oven to 350 degrees. Mix your crumbs of choice with melted butter, set aside.
2. Shred your cheese, set aside your pile. Shred your zucchini and place in large bowl. Shred the onion and mix into the zucchini.
3. Cook your pasta according to the directions. Drain and mix into zucchini and onion mixture.
4. In the used pot from the pasta, start your white sauce. Melt butter, add flour and cook flour until it smells nutty. About one minute. Slowly whisk in your milk. (It's ok if it's thick for the water from the zucchini, onion and pasta will help thin it out.) Add shredded cheese and mix over low heat until no lumps remain.
5. Add pepper jack cheese sauce to zucchini/pasta mixture. If you think the mixture is not 'loose' enough you can mix a little more milk if so desired.
6. Place cheesy pasta mixture in a greased glass baking dish/casserole, approx 2 quart size. Top with butter and crumb mixture.
7. Bake for 20-30 minutes or until mixture is hot and bubbly and crumbs are light brown.
Great sidedish with your favorite grilled steak or chicken. Nice brunch item as well... creamy, yummy and the shredded zucchini cooks up in a flash this way.