Why is my zucchini casserole watery?

Mistake # 1: It's watery Squash contains a lot of water , so you need to do a little prep work to mitigate for that. After slicing the squash, salt the slices and place them on a paper-towel lined baking sheet. Let it sit for 30 minutes so that the salt can draw out some of its water.

Do you peel zucchini before cooking?

There's no need to peel zucchini . In fact, the skin is a big source of zucchini nutrition (the deep green color is a dead giveaway) so you definitely want to leave the skin on. How to cut zucchini: after giving the zucchini squash a good rinse under cold water, slice off the stem and discard it.

How do you keep zucchini from getting soggy in a casserole?

Salt and drain zucchini If you've got the time, try salting and draining your zucchini. This method involves liberally salting your sliced zucchini and allowing it to set in a colander (over a bowl) for at least 30 minutes, up to an hour, before patting dry with paper towels or a tea towel.

How do you cook zucchini so it doesn't get mushy?

Don't overcrowd the pan, which can cause the zucchini to steam instead of roast. Unless you have time to salt and drain the zucchini, wait to salt it until after they're cooked so the salt doesn't draw out the moisture in the oven—this can lead to sogginess.

How do you keep zucchini crisp when cooking?

Slice and salt zucchini in advance of cooking to draw out some of the vegetable's excess moisture (while also seasoning it more thoroughly). To do this, cut up a pound of zucchini and toss it with ½ teaspoon of table salt. Let it drain in a colander for about 30 minutes before patting it dry and cooking it.

What does zucchini do for your body?

Zucchini is a versatile squash rich in vitamins, minerals, and plant compounds. It may offer several health benefits, ranging from improved digestion to a lower risk of heart disease . Zucchini may aid your bones, thyroid, and prostate. If you're curious, try adding this soft, mild fruit to your diet today.

Should you salt zucchini before cooking?

Zucchini is 94 percent water, which is why it gets mushy when cooked for too long. The first step in this recipe involves salting the flesh of the zucchini and allowing it to stand for 15 minutes . The salt draws the moisture from the flesh which helps ensure that the vegetable stays firm during roasting.

How do you fix a watery casserole?

Make a "slurry" with either cornstarch or flour . Start making a slurry, a tool for thickening sauces, by whisking a small amount of cornstarch or flour with water or broth. Whisk until there aren't visible lumps. It should be thick but drizzly in consistency.

What to do if your casserole is runny?

The solution for watery casseroles is instant potato mash powder or cornflour - slake (mix with a little water) at first or it will go lumpy . Stir well. Alternatively, don't add so much water at first, especially if you're using a slow cooker.

How do you make a casserole less liquidy?

Make a cornstarch slurry for a fast and easy thickener . A few minutes before your casserole is done, add it a little at a time until you are happy with the thickness. Then, let the casserole finish baking. You can also substitute chickpea flour for cornstarch. Chickpea flour is an excellent thickener for savory dishes.

Best Amish Zucchini Casserole Recipe (2024)

It's summer zucchini season! What are you going to do with all that zucchini? I've got a tasty solution for you! Give this baked Zucchini Casserole a try. It's full of zucchini, fresh tomatoes, and sweet onion, all bound together with crispy crackers, butter and shredded cheese. It makes a great easy side dish to serve alongside just about any protein you like.

There's no better indicator of late summer than zucchini overflowing from gardens all across the country.

Unfortunately, I don't have one of those gardens. Over the years, our backyard has developed a large shade canopy from the surrounding trees and I no longer get enough sun to grow things like zucchini and tomatoes. However, I can still get garden fresh zucchini and tomatoes from local farmers' markets and my grocery store in late summer.

I love zucchini! It's so versatile and it's perfect for both sweet and savory recipes. You might be familiar with other zucchini recipes on this site; Greek Style Zucchini Ribbon Salad, Glazed Orange Zucchini Muffins, Zucchini Carrot Fritters, and Summer Vegetable Saute. They're all wonderful ways to enjoy zucchini! You might even want to check out myZucchini Pinterest boardwith lots of wonderful zucchini inspiration. But for now, let's focus on this delicious recipe.

I stumbled on the inspiration for this recipe while browsing one of my favorite cookbooks, Cooking from Quilt Country by Marcia Adamsfor the best Amish zucchini casserole recipe. It's the companion cookbook from the PBS series of the same name in the late 80's early 90's. It's a lovely cookbook, full of delicious Amish and Mennonite recipes.

My version of this dish is similar to the Amish version in the cookbook. I changed a few processes from the directions in the cookbook to make it easier to make, but the end result is as delicious as the original version.

My favorite part of this casserole is how the juices from the zucchini, tomatoes, and onion all get soaked up into the cheese/butter/cracker layers.

So cheesy and comforting! Not surprising. Isn't that what casseroles are all about?

How to make Zucchini Casserole

This zucchini casserole is a layered casserole. To make this recipe, zucchini is layered in a baking dish, along with fresh tomato slices, sliced sweet onion, seasonings, a little sugar (optional, but nice), crushed crackers, butter, and shredded cheddar cheese.

Can I freeze Zucchini Casserole?

This casserole is best enjoyed the first day and as leftovers for a few days after the initial baking. It's not recommended that you freeze this casserole.

How to pick zucchini

If you are like me, and don't have a garden that's overflowing with zucchini, you'll need to get to the farmers' market or grocery store to buy zucchini. Look for zucchini that is about 6 to 8 inches in length. Stay away from the very large zucchini, since they tend to be more watery and have large seeds. Look for zucchini that have dark green, unblemished skins and strong stems.

zucchini casserole, zucchini casserole recipe

side dish, vegetable

American

Yield: 6 servings

Author: Renee Paj

ingredients:

4 -5 fresh zucchini (about 6" to 8" length), sliced into 1/4" slices
4 medium sized ripe tomatoes, cored and sliced into 1/4" slices
1 medium sweet onion, sliced
1 tsp. Kosher salt
1/4 tsp. Fresh ground black pepper
1 tsp. chopped fresh thyme
1/2 TBSP granulated sugar (optional)
1 cup coarsely crushedsaltine cracker crumbs*
1/4 cup unsalted butter, cut into small cubes
1 1/2 cups shredded cheddar cheese

instructions:

How to cook Zucchini Casserole

Preheat oven to 350 degrees F.
Spray a 2 or 3 quart, high sided glass casserole dish with cooking spray.
Assemble the casserole by arranging half the zucchini slices in a single layer on the bottom of the greased casserole dish, followed by half the tomato slices, then half the onion slices. Sprinkle with half the salt and pepper then half the fresh thyme and half the sugar (if using).
Sprinkle with half the crushed crackers and dot with half the butter.
Sprinkle the cracker layer with half the cheese and then repeat all layers, ending with the last of the shredded cheddar cheese.
Cover and bake in oven for 30 minutes. After 30 minutes, remove cover and bake an additional 30 minutes uncovered, or until the casserole is hot and bubbly and the vegetables are tender.
Allow to cool for 10 minutes before serving.

NOTES:

* 1 cup is roughly equal to half a sleeve of crackers. You can also use RITZ crackers instead of saltines.

Calories
287

Fat (grams)
18

Sat. Fat (grams)
11

Carbs (grams)
22

Fiber (grams)
3.7

Sugar (grams)
5.7

Protein (grams)
10

Sodium (milligrams)
313.9

Cholesterol (grams)
50

Nutritional Information is an estimate.

https://www.reneeskitchenadventures.com/2019/08/zucchini-casserole.html

Created using The Recipes Generator

More side dishes to love

Garlic Roasted Potatoes
Easy Mushroom Rice Pilaf
Roasted Asparagus and Mushrooms

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