This Old Family Favorite Just Got an Air Fryer Upgrade
Hello! Today I am sharing a couple of popular dishes for the holidays like Zucchini Casserole and an appetizer, Shrimp With Spicy Cocktail Sauce along with some trusted friends’ recipes. Their links are at the end of the post.
Classic Zucchini Casserole with a Modern Air Fryer Twist
This past weekend my cousin Patricia and her husband Jim were here for a visit. Patricia’s mother, Arlene was an amazing cook and hostess! She always made us feel special with the good china and silver.
This was our son, Tommy’s birthday many years ago at Aunt Arlene’s house.
An often requested side dish that she made was her Squash Casserole. Her granddaughter typed out the recipe for it.
It’s basically healthy! Patricia and I were brainstorming about how to make this easier and faster (as in not “overnight”). Why not use an air fryer and food processor (not available in Aunt Arlene’s day)? Patricia said “the main concern is to get as much moisture out of the zucchini so that it is not soggy.”
So we ran to the store for zucchini and got to work together in the kitchen. And guess what? We all agreed it was a success and just as good as the long format version.
A Family-Favorite Zucchini Casserole (Now Even Easier!)
Ingredients
- 8 -10 medium zucchini, chopped in one inch cubes
- 1/2 stick unsalted butter, melted
- 2-3 tbs finely chopped onion
- 3 eggs beaten
- 10-12 crackers, Saltines or we used Trader Joe's Pita Crackers crumbled with a rolling pin
- salt and pepper to taste we used about 1/2 tsp salt and two pinches pepper
Instructions
- Place chopped zucchini in air fryer, lightly drizzle with olive oil and cook at 400 degrees for 10 to 15 minutes until they looked cooked through. We had to do two batches with our air fryer.
- Place the zucchini in a food processor and lightly chop using intervals. Again we did two batches.
- Put the zucchini in a colander over the sink and press with a spoon to squeeze out moisture. Leave over the sink to drain for another 45 to 60 minutes.
- Preheat the oven to 350 degrees.
- Place zucchini in a bowl and add the chopped onion, 1/4 cube melted butter, eggs and salt and pepper. Mix well and put in a casserole dish.
- Bake for 30 minutes. Remove from oven.
- Mix crushed crackers with the butter and sprinkle on top of the casserole. Bake for another 20 minutes until bubbling and the crackers are lightly toasted (depending on your oven, you might need to increase the temperature to 375 degrees and bake for 5 more minutes until toasted).Serve immediately or at room temperature.
You may also like Autumn Caesar Salad and Other Elevated Thanksgiving Side Dishes.
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Howard’s Shrimp with Spicy Cocktail Sauce
Our family loves Howard’s Shrimp with Spicy Cocktail Sauce so much that we have it as a regular appetizer before dinner or earlier in the day while sports are playing on the television.
We garnished the dish with lemon slices and parsley leaves.
Shrimp With Spicy Horseradish Cocktail Sauce
Ingredients
- 15 to 20 jumbo shrimp cleaned and steamed Howard buys them at Whole Foods or at Seafood Harbor, our local fish store
Spicy Cocktail Sauce
- 1/2 cup ketchup
- 2 tbs fresh lemon juice
- 1 tbs Worcestershire Sauce
- 2 tbs prepared horseradish
- 1 clove garlic minced
- 3-4 dashes hot sauce like Tabasco
Instructions
- Mix the ketchup, lemon juice, Worcestershire sauce, and garlic in a bowl
- Add 1 tbs of horseradish. Taste and add more if desired. Then stir in a few dashes of hot sauce. Chill and serve with the shrimp.
Let’s see the recipes that my friends are sharing:
cindy hattersley design Cindy
most lovely things Annie
northern california style Kim
pine cones and acorns Elizabeth
Mary Ann, I love a family recipe — and making it in an air fryer. I have one, but I rarely use it! I think this has convinced me to get it out to make this squash casserole. I love that photo of you and Tommy with family celebrating Tommy’s birthday! Was this right before moving to Paris?
Howard’s shrimp cocktail looks amazing!
xx
Mary Ann I love this story. Your aunt sounds like one of a kind! Love that vintage photo with the old silver and fancy dishes. Reminds of Thasnksgivings at my grandma’s home too. I’m excited to try this recipe. I love the new twist on it with the pita crackers too. What if we don’t have an air fryer? Will the oven work? xo
MA! Family recipes passed down are the best … especially from beloved Aunts with all the happy memories that go with them. Even better that it’s ‘healthy’! Love Howard’s gorgeous shrimp cocktail presentation … if I were a guest that platter would be in serious danger.Yum! xo
Mary Ann,
This recipe looks delicious! I have never made a squash casserole like this but I have it on my list to try. Your Aunt Arlene sounds like a lovely lady.
Enjoy your time with your cousin!
Thanks, Elizabeth…wish I had a piece of the cake you made!
OMG this brings back old memories1. What is not to love? This was a Midwestern classic and one of the few Midwestern recipes that I absolutely adored! Pinning!!
And it finally made me use our air fryer and now I understand why everyone loves them!
Oh my gosh, Mary Ann! We made this same casserole with yellow squash. It varied a little in its preparation (yours was superior even before the changes) but the ingredients are the same. I like the idea of zucchini for its nice, green color). Also, ours was topped with bread crumbs but cracker crumbs are ideal! I can’t wait to incorporate these changes into our beloved dish! Thanks!
I bet it would be great with yellow squash too…or even a combination! I think the TJ pita crackers (plain) are delish at the topping as you will have extra for cheese, hummus, etc.
Good point about the pita!
Can your zucchini casserole be made without an air fryer?
Thanks
Yes! Just follow the typed instructions and let the zucchini drain overnight.