Zucchini and Cauliflower Casserole
Zucchini & Cauliflower Casserole is a combination of vegetables, cheese and crackers to make a delicious vegetarian one-dish meal or a side dish that isn’t too heavy but has all the integrity of your favorite comfort food.
Ingredients
- 3 medium zucchini
- 1 medium shallot
- .5 head cauliflower
- 1 cup shredded cheddar cheese
- 1 tsp dried dill
- .5 cup mayonnaise
- 1.5 cup cottage cheese
- 2 eggs
- 2 sleeves butter crackers like Ritz (I like Trader Joe’s Butter Crackers)
- 2 TB unsalted butter
Instructions
- Preheat oven to 400℉.Grate zucchini along with the shallot in a food processor. If you are not using a food processor, finely dice the shallot and use a box grater for the zucchini.
- Transfer the shredded zucchini to a clean kitchen towel. Pull up the corners and squeeze out as much water as possible. In the same bowl of the food processor, pulse the cauliflower until you have mostly small bits. I like to keep some big pieces for texture.
- Cut into small bits if you’re not using a food processor. In a large bowl, combine the zucchini, cauliflower and cheddar.
- Add the mayonnaise, eggs and cottage cheese.
- Add one sleeve (32) of crumbled crackers.
- Mix everything together very well.
- Spread the mixture in a 13x9-inch baking dish. Melt butter and mix with the remaining crumbled crackers. Sprinkle the cracker mixture on the top of the zucchini mixture.
- Bake for 40 minutes or the internal temperature reaches 165℉ and the top is golden brown.