Naughty Vegetables

Last weekend my husband and I spent the morning watching the Food Network. The highlight of the morning was Paula’s home cooking. I am always amused with her recipes, the amount of butter and cream that makes it way into every dish. Today’s episode was no exception. The side dish for her Easter dinner included zucchini, but she did not stop there. Cubed zucchini, cream, butter, Parmesan cheese baked together in a baking dish with an extra layer of Parmesan on top. When she presented her cheesy, salty, cream vegetable dish, she proudly proclaimed her creation as healthy vegetables.

My husband responded, “Those are naughty vegetables!”

Anything that earns the title “naughty vegetables” has earned its way into my blog. We had to try this one at home. This vegetable is in the same category of other naughty vegetables such as broccoli drenched in Velveeta cheese, deep-fried mushrooms, or onion rings. Perhaps there is a time when naughty vegetables are craved and acceptable.

- When you are serving dinner for kids under 12.

- When hot dogs are the main course.

- When you resolve to eat healthy, starting tomorrow.

Really, naughty vegetables have no rules. I enjoy a serving of fried vegetables once in a while. I even enjoy a hot dog about once a month. I would encourage everyone to have a naughty vegetable once in a while, just to see what happens.

Zucchini Custard Bake
from Paula Dean

4 tablespoons (1/2 stick) butter, melted
2 pounds zucchini, cut into small pieces
3 eggs
1/2 cup undiluted evaporated milk or light cream
2 tablespoons fine dry bread crumbs
1/2 cup onion, diced
1 teaspoon Worcestershire sauce
Dash hot pepper sauce
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup grated Parmesan

Preheat oven to 350 degrees F.
In a large saucepan with a tight-fitting lid, combine melted butter and zucchini. Cover and cook over low heat, stirring occasionally, until tender, about 5 to 7 minutes. Remove from heat, set aside and let zucchini cool before adding eggs to avoid them becoming scrambled. Beat eggs with milk; add bread crumbs, onion, Worcestershire sauce, hot pepper sauce, salt, pepper, and 2 tablespoons of the Parmesan. Mix well. Let zucchini cool. Combine mixture with zucchini, stirring until blended. Turn into a buttered 1 1/2 quart casserole. Sprinkle top with remaining Parmesan. Bake uncovered for 35 to 40 minutes. If the dish has been refrigerated, allow about 10 minutes longer baking time.