Ingredients:
6 tablespoons unsalted butter
2 quarts zucchini/leek puree (recipe at bottom)
3 large cloves garlic, chopped
1 red pepper, chopped (optional)
¼ tsp. cayenne pepper (optional)
¼ tsp Thyme also goes well with this dish (optional)
1 sleeve of Ritz crackers, crushed
8 oz sharp Cheddar, grated (or any hard goat cheese that you like. I used 1 year aged Manchego)
2 large eggs, beaten
½ cup sour cream (I use sheep yogurt)
¼ cup mayonaise
Salt and pepper to taste
PREPARATION:
Preheat oven to 350 degrees.
Butter a 9×13 baking dish.
Melt 4 tablespoons of the butter over medium heat. Add the garlic and red pepper and cook until just tender.
Mix the squash purée, red pepper, garlic, and cheese.
Stir in the eggs, sour cream, mayonaise, and other seasonings. Blend well.
Pour into the baking dish. Cover, and bake for 20-30 minutes.
Meanwhile, in a bowl mix the crushed cracker crumbs with the remaining 2 tablespoons of butter, melted.
Top the casserole with the cracker crumbs and bake until browned, about 20 more minutes.
Cool for about 10 minutes before serving.
**** The Zucchini Puree
Ingredients:
4 small zucchini, thinly sliced (does not need to be peeled)
2 teaspoons extra virgin olive oil
1 large leek, white and light green portion (sliced thin)
Salt and pepper to taste
Directions:
- Steam the zucchini slices over medium heat until soft, about 10 minutes.
- Add a small amount of the olive oil to a saucepan and sauté the leeks until soft, about 3-4 minutes.
- Put all in a blender, or if you’re using an immersion blender, put them in a bowl.
- Add the rest of your oil, salt and pepper, any other spices you might like, and blend until pureed.
This puree will stay fresh in your freezer for up to three months.
