Herbed zucchini casserole
Casseroles
My mother introduced this dish during the "fried zucchini" craze of the 1970s. I am positive she got it out of a Redbook, Good Housekeeping or McCall's magazine, and in retrospect, it's clear that the original recipe was a marketing ploy by Breakstone and Kraft, because it called for a 16oz container of sour cream and 2 cups of shredded cheddar cheese (which were both new products back then), but I digress... I've modified what was a heart-attack inducing casserole by substituting greek yogurt for the sour cream, and added fresh tarragon and cayenne (to taste) which really makes this a contemporary dish for grown-ups. It is time consuming, however, but I think it's worth it.
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