Theresa’s Zucchini Casserole

Was 2016 an uplifting experience for you or a pure downer? Whether you wish to relive its finest moments or cast the whole calendar into oblivion, New Year’s Eve will present great opportunities to be among those who will congratulate you or commiserate with you. No matter the circumstances, food is a terrific unifier, and Theresa Strati offers a culinary delight fit for the countdown with her Zucchini Casserole.

The Lower Moyamensing resident noted this creation serves four to six, so as you ponder how to sustain success or reverse your frustrating fortune, know that you will charm your chums with ease, thanks especially to the abundance of cheese. Happy New Year, everyone!


6 thick zucchini squashes, sliced 1/4-inch thick

2 tablespoons of butter

3 cloves of garlic, chopped

1 medium onion, diced

2 plump ripe plum tomatoes, skins and seeds removed and diced

1 tablespoon of chopped thyme

1 tablespoon of flat leaf parsley, sliced thin

2 tablespoons of flour

Salt and pepper, to taste

2 eggs, beaten (add 1/2 cup of half-and-half cream, lightly beat again)

1/4 cup of grated Locatelli or Parmesan cheese

1/2 cup of shredded sharp cheddar cheese


Preheat oven at 375 degrees.

Melt the butter in a large, nonstick skillet. Sauté the onion and the garlic until softened. Add the zucchini, salt, and pepper. Incorporate the tomatoes, and stir. Cook for seven minutes, stirring often.

Add the thyme, parsley, and flour, and stir again until the last component is absorbed. Butter a 9-by-12-inch baking pan with high sides. Add the zucchini mixture, and spread out in the pan. Pour the egg concoction on top of the zucchini one, and spoon the cheeses on top. Bake for 30 minutes.