Grandma’s Recipe Remix – Zucchini Casserole

In early July I decided to knock the dust off of the recipe boxes I had inherited from my late grandma, a woman who was so near and dear to my heart. I challenged myself to make all (well, most) of her recipes and remix them where I felt they may need it, sorry grandma!

Up first, Zucchini Casserole!

My husband wanted to participate, so he downloaded a food critique score card that he found online and plans to rate each dish… no pressure, no pressure at all!

My score: 18/25 or a “C”

Presentation on a scale of 1-5, this rated a 3
Temperature on a scale of 1-5, this rated a 3
Taste/Balance on a scale of 1-5, this rated a 4
Sauce on a scale of 1-5, this rated a 4
Texture on a scale of 1-5, this rated a 4

What could have been improved

• The recipe did not call for any seasonings, which didn’t surprise me, because my grandma worked for many years as a nutritional chef at a senior center, where the food had to be cooked with minimal seasonings… which is why, in my opinion, I remember her food being so bland. Note to self, add more seasoning to her future recipes.
• The texture could have been improved, I think dicing the zucchini would have reduced the level of sogginess that came with it being thinly sliced.

Changes I made

• I added 2 cups of shredded chicken for protein
• I used Forager Project cashew yogurt instead of sour cream
• I use Miyoko’s cultured vegan butter made from cashew cream instead of margarine
• The recipe called for break or stuffing mix and I am not a fan of stuffing, instead I used roasted garlic and herb stone ground wheat crackers from Back to Nature
• I opted for a cleaner ingredient cream of chicken soup from Health Valley

The recipe