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Old 05-02-2009, 03:17 PM   #1
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Zucchini Casserole

OK...I needed something new for a side dish. Went scavenging through my cookbooks. Came across Dana Carpenters 500 Low-Carb Recipes Zucchini Casserole and found a new friend!

I cut recipe in half for the first try, but will make a double full batch next time - for sure! Especially since my 12 year old step-son got in my face and said "wow, that's reeeeeeally good, how come you didn't make more?"

Ingredients are listed accurately, but instructions are paraphrased in my own words.

1) 2 Tablespoons butter
2) 1 1/2 lbs zucchini, unpeeled, washed and sliced
3) 2 eggs, beaten
4) 1 Tbsp unbleached flour
5) 1/2 tsp dry mustard
6) 1/2 tsp ground nutmeg
7) 1/2 tsp salt
8) Dash of pepper to taste
9) 1 pkt Splenda
10) 1 cup heavy cream
11) 6 ounces (or more) sharp cheddar, shredded (or crumbled)

Pan saute sliced zucchini in butter until fork tender. Let cool - set aside
Combine items 3 through 9 in medium bowl
When zucchini is cooled (so as to not cook egg), add to bowl of mixture.
Add cheese and heavy cream
Pour into sprayed casserole dish (I used a dish that would allow for a 2 1/2 inch thick casserole)
Bake for 30 minutes at 325 Degrees
Let cool to set
Serve and enjoy!

5 net carbs and 11 grams protein
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Old 05-02-2009, 03:43 PM   #2
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I always liked that recipe but had to stop making it because my DW is lactose intolerant and I never could find a suitable replacement for the heavy cream that worked in the recipe.
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Old 05-02-2009, 06:02 PM   #3
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Hey Kevin, have you thought about the Mimic Creme? It's lactose free.
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Old 05-02-2009, 06:11 PM   #4
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That's a good idea Lindaokc. I have some mimic cream I've been wanting to try but didn't really know what to do with it. What does everyone else use it for?
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Old 05-02-2009, 06:20 PM   #5
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I bought it but haven't used it yet. It's only sat on the shelf for about 6 mo. now. I hate to open it and start the clock ticking until I figure out what all to use it on. As long as it's not opened, it'll be good until March 2010.
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Old 05-04-2009, 04:40 PM   #6
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Do you have any idea how long mimic cream will last once it's opened?
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Old 05-05-2009, 07:57 AM   #7
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This one has dairy in the Parmesan cheese, but has no flour.

Vegetable Casserole Imperial

4 cups sliced zucchini or other vegs
2 eggs
1 C mayonnaise
1 onion, chopped
1/4 cup chopped green pepper*
1 C Parmesan (the powdery kind)

*optional

Cook zucchini in boiling water till tender; drain thoroughly.

In a large bowl, mix together the eggs, mayonnaise, Parmesan, onion, and green pepper. Stir in drained zucchini. Pour into large greased casserole dish and microwave on High for 10 minutes. Or, bake in preheated 350 degree oven for 30 minutes, or until browned.

Notes:
1. The mayo-Parmesan-egg custard will bind (hold together) roughly 6 cups of veggies, including the onion and green pepper. So you can increase that 4 cups of zucchini a bit.
2. It doesn't have to be zucchini, if you don't like it. I've used a mixture of zucchini and yellow squash, or broccoli. I wouldn't use cauliflower, just because you wouldn't be able to see it!
3. The vegetables MUST be cooked, though, or they'll either be too crunchy, or (with the zucchini) release too much water into the dish and make it runny.
4. If you want to omit the green pepper, you can. I used some sweet yellow and orange peppers just for the color contrast.
5. Do NOT add any salt. Parmesan cheese has tons of salt and the mayo has some as well.
6. This reheats well.
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Old 05-05-2009, 08:06 AM   #8
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Quote:
Originally Posted by MiRedkitty View Post
Do you have any idea how long mimic cream will last once it's opened?

The carton I have says to refrigerate after opening and to use within 7 to 10 days.

Thanks, Carolyn, for the other recipe.
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Old 05-06-2009, 02:18 PM   #9
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Thanks for posting your review of this recipe. I tried it last night and it really was fabulous. Sort of like zucchini in a wonderful custard.
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Old 05-07-2009, 09:58 AM   #10
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