Take a walk down memory lane with the delicious, buttery/oniony flavours of this baked zucchini meal. It hearkens back to earlier times when butter was queen, and consuming lashings of it was the norm–the era of my grandma. Comfort food, we’d call it nowadays but for my grandma this was standard cuisine.
These days we’re more likely to cook with olive oil, rather than butter so each time I cook a dish like this I’m transported but to my grandma’s house as a little girl. I’m eating second helpings of whatever is served, savouring the buttery delights that are sure to be there.
So, in this era of coconut oil and chia seeds, take a break from the fads and return to simple country cooking that satisfies. Try out this delicious baked zucchini recipe and relive the glory days of years gone by. Days when nobody had ‘quit sugar’ and food was made from scratch. This Mousse is full of all the goodness that zucchini and onion provide, but it doesn’t skimp on flavour. Enjoy!
- 4 large zucchini
- 1 small onion
- Boiling salted water
- 1 oz. (30 grams) butter
- 2 oz. (55 grams) tasty cheese
- ¼ cup dry breadcrumbs
- Wash and slice zucchini. Cook in boiling water 5 minutes; drain.
- Salute finely chopped onion in butter until transparent. Add drained zucchini to onion, mix well. Transfer to small ovenproof dish.
- Combine grated cheese and dry breadcrumbs, sprinkle over zucchini. Put in hot oven until golden.
Our children absolutely loved this dish. It was a great way to get them to eat delicious vegetables and tasty cheese. We used it as a side dish for a meal with steak and potatoes. The zucchini recipe took just 5 minutes to prepare and we just popped it in the oven with the rest of the meal.