I turned to my trusty Good Housekeeping recipe book. It's the one we all have, with the red plaid cover. I'd gotten it ages ago as a wedding present, and have used the heck out of it. I already knew that this zuke was big enough for more than one dish, so I was planning on using half of it to make zucchini bread. I figured I'd freeze it for Thanksgiving. So that left me to find a casserole type dish that wasn't tomato based for dinner.
And the GH doesn't fail me. Cheesy Artichoke Casserole, right there in the index. I tried to look up the same recipe on GH's website, but they didn't have it online. So here goes:
1 can of artichoke hearts
2 small zukes (I used half of one large one, seeded and cut into thin ribbons)
1 cup fresh mushrooms (I actually had some in my fridge), but a can of sliced 'shrooms would work well, thrown into the casserole just before baking)
1 small onion diced (I used 1/2 a large onion left over from yesterday's enchiladas)
1 8oz container of sour cream
2 tablespoons flour
1/4 cup milk
1/2 cup shredded Monterey Jack Cheese (I used shredded Mozzarella)
1 package of refrigerated crescent rolls (I used bread crumbs instead)
If you are using frozen artichoke hearts, cook as package directs. Canned 'chokes, I just drained and sliced into quarters, then set aside.
Place zukes, shrooms, and onion in a steamer basket, cover and steam over boiling water (about 2 inches) for 8 mins until crisp/tender.
While they are steaming mx sour cream, flour, salt, pepper together. Stir in milk. Drain veggies, and stir the veggies, including the chokes and the shredded cheese together in a casserole dish (I had to use an extra large lasagna pan to fit it all). Place the crescent rolls or bread crumbs and parm cheese on top of casserole and bake for 20-25 minutes in a 375 degree oven.
It was super good. Next time I might cover the casserole for most of the cooking time, and then take off the cover to let the bread crumbs toast more. I will probably add some more cheese, too. 'cause that's how I roll.