This Supposed to be Zucchini Curry Casserole……looks more like a stew.
This time of year the garden has just enough sunshine and just enough rain to create proliferative zucchini plants…..cucumber….beans…..beets…..onions…..potatoes. Wow, I’m just bedazzled by the simple act of a perfect seed, watered by clouds, and grown by God.
A bountiful plant, that is a giant if you miss it under all it’s vines……challenges one to also come up with new ideas and ways to eat it. Don’t throw that giant away, use it and it’s seeds. I figure if pumpkin seeds are rich in omega 3 and very healthy……zucchini is in the same family and may possibly have similar benefits.
You most likely see zucchini boats, fritters, and not so healthy zucchini bread. Often seen in my neck of the woods is plain ole fried zucchini. Of course, I have to make that for the family…..it happens once a year.
So, chances are a casserole or stew is not new. If you have really large zucchini from your garden or the local farmer’s market, this is the recipe for you. Just be sure to peel that hard outer rind off!
Following is a simple and easy recipe you can make into a stew or a casserole.
Zucchini Curry Stew
Option 1 —-Stew
1 Small Onion Minced
2 Tbsp. Curry Blend (see recipe)
1 Clove Garlic Minced
2 Chopped Carrots
1 Whole Shredded Peeled Zucchini (About 4 cups)
1/2 Tsp Coconut Oil
1/2 Cup slivered almonds
1 Can Coconut Milk
Ingredients to Add for Option 2—Casserole
1 Cup Leftover Rotisserie Chicken Chopped (Yes, a way to use leftovers! Don’t forget
that gelled yumminess at the bottom of your leftover rotisserie bag:)
1 Cup Uncooked, Rinsed Whole Grain (Millet, Quinoa, Or Long Grain Brown Rice)
So, coat a 9×13 baking pan with coconut oil.
No, you are not mistaken, not a stock pot ….a 9×13. This experiment was supposed to be a casserole……. and it will be in Option 2.
In a large bowl shred the zucchini. Add the minced garlic, onion, and chopped carrots. Add your curry seasoning and coconut milk stirring well to combine all ingredients. At this point you have what will make a creamy,…..and runny vegan casserole if you bake it 45 minutes at 350 then top with almonds and finish baking 15 minutes. There is just a lot of water in that zucchini. It tastes good; it just may not have the consistency you desire, therefore making it more like a really nice stew.
Use all of the above directions in Option 1 and add the cup of Chicken (whatever chicken you have on hand….I just like the flavor of the rotisserie chicken best. Also, add 1 cup uncooked, rinsed whole grain of your choice…..millet, quinoa, or long grain brown rice. This option makes a delicious, meaty, thick and creamy casserole and you bake it exactly as directed in Option 1.
Bless you and I hope you give it a try. Let me know what you think.
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