This Smells Imperial!

Episode Transcript for Zucchini Casserole Imperial

today we are going to be making a very regal dish ooh is it going to be posh and fancy well about as fancy as any 1990s Midwestern housewife can get oh so it's going to have like a drop of Tabasco and some pepper ooh now you're pushing it Carrie [Music]

welcome to Mom's Wooden Spoon where the recipes are retro and so are your hosts you can say that again

[Music]  welcome to our second to the last episode in season 3 I mean we've done three seasons almost I know right and there's people listening it's a shocker it's probably just our mom but that's okay thanks mom yay anyway today we're going to be making another veggie recipe I like this one yeah I'm excited about it um so today our recipe is from the July 29th 1991 issue of Mary's Memo it is called Zucchini Casserole Imperial that sounds like it would feed an army did you see what I did there oh my gosh I just thought of that oh my gosh you're so smart on the fly holy moly guys we're bringing the jokes big time big time wow all right so this sucker has zucchini and onion green pepper parm cheese eggs and of course mayo is it light mayo or fatty fat mayo it called for light mayo heck yeah it did and we bought the real mayo heck yes we did I do not care for the flavor of light mayo i don't either you know I have a story oh I had a friend she had a little girl and she had mayonnaise and then at some point in time she decided that you know how you kind of go from whole milk to 2% milk with your kids that she would move to low-fat mayonnaise oh okay just as a part of you know decreasing fat in their diet she made a sandwich and her daughter was like "Oh mayonnaise I love mayonnaise." and took the sandwich apart and held up the piece of bread and licked it on the bread and went "Oh my gosh oh this is bad mayonnaise." So even little kids can tell the difference it's just not as good and I wanted to enjoy this yes I didn't want to have to throw the whole batch away no right because and we've done that we have a meat ring yeah meat ring but when we made the corned beef Jello salad thing that had light mayo in it we knew we were not going to be keeping that and and enjoying that for many meals to come what come on speak for yourself I know but this one I want to enjoy for many meals to come yeah you know well it's got zucchini in it one of my favorite vegetables that's right now we're slicing the zucchini are we going to slice it about the same this is about how thick yep you're doing it just like I am perfect oh my gosh which is so rare you know I'll mess up the next ones don't you oh it's on the floor that's okay that one was too fat so Oh okay well oh my goodness well you know this recipe says that you need to cook the zucchini in water until crisp cooked and drained but then the ingredients list calls for two cups of boiling water yeah this was kind of interesting so multiple questions abound here yeah they do first off what do you do with your two cups of boiling water now we crisp cooked I think Brussels sprouts quite a while ago yeah we did yeah it it was actually tasty much to our surprise that's right you just quickly boiled them in water so I was assuming you take the two cups of boiling water pour it over the zucchini since it's so so thinly sliced right and due to my expert kitchen knife skills I mean heck yeah and then just drain it you know cuz she doesn't say boil it in a pot on the stove or anything so I looked up other recipes like this online and there was one person on there that said "Good grief you bake the thing for 30 minutes thinly cooked zucchini at 350 is going to cook." You know thinly sliced zucchini at 350 will also cook what did I say cooked thinly cooked thinly cooked you pulled a Carrie on that one I did I didn't even notice that I did it I know that's what made it Carrie yeah so I think we should just skip the boiling hello I think we should skip the boiling water part and just cook the casserole what do you think I'm kind of digging this new rebellious Kristen I know right I mean just don't listen to the rules and just Yeah do your own thing yeah cuz who are you I would rather have crispy zucchini than mushy zucchini agreed okay well good then we're just going to skip it we're cooking it we're cooking it dang I keep say cooking we're cutting it pretty thin so I think it should be okay yes yeah and you are cutting yours evenly thin and mine are all over the place well shocker right shocker so this would be the perfect recipe for someone who had a bountiful zucchini crop oh well I mean is when you have a bountiful zucchini crop anything that has zucchini in it is the perfect recipe who are we kidding no kidding you're desperate yes absolutely so that's why I looked up recipes for someone with a bountiful zucchini crop zucchini boats oh I've made those before where you scoop out the center and you put delicious yum yums in the middle yes cuz you could cut out a whole bunch of the zucchini so you need a bunch of them that's right that's a great idea those are not good for those zucchini that grow like the size of a Titanic or a submarine that would be a big old boat to have to eat and your problem is you're funny you're funny okay so we need four cups of this zucchini and so maybe we should measure it which bowl are we putting them in I guess this one so we need to measure it prior to I think cutting the last one so anyway I looked up some really interesting zucchini recipes oh they are oh they are you're sure about this yeah the first one was zucchini pancakes not savory okay sweet zucchini pancakes sure but it's just to make them moist I'm assuming right yeah yeah you shred the zucchini um it said they tasted slightly of zucchini oh ew yeah so here was the zucchini recipe I am the most excited about okay sweet zucchini pie that tastes like sugar cream pie makes me a little nervous but I love sugar cream pie are you going to try it I kept the link to the to the recipe i might actually try that if one of our neighbors not me has a a bountiful zucchini harvest oh why not yeah might as well give it a try when you're desperate yeah they had a mock apple pie where you basically just use zucchini and in apple pie spices that sounds less yucky to me than the What yeah but I don't like sugar cream pie oh that sounds more yucky to me but then uh the final recipe I found was grate two cups of zucchini put it in a ziplock bag add one teaspoon of salt shake it well and then throw it in the garbage that would use up a little bit of zucchini there that would Yeah that's hilarious I thought that was funny that's great oh my goodness okay so what's next we are not going to put the hot water on these so now we need to beat some eggs stir in the mayo onions and green pepper and I pre- chopped the green pepper but I did not pre- chop the onion okay so how about if you are in charge of the green pepper you're funny how about the mayo and the parmesan oh I feel like I can really rock out the pre-chopped green pepper I really think you could do a great job with that Carrie yeah thank you for that I was really interested in the other recipes on this Mary's Memo oh tell us about it they caught my attention yeah so this is for Midsummer Food Favorites okay we have the zucchini cuz of course there's a ton of it the next one is beef cheeseburgers okay what cuz what else kind of meat are you going to use other than beef but that's beside the point okay and everybody needs a recipe for cheeseburgers right but what I found interesting and let me pick up the Mary's memo and move my glasses so I can read it is that Well this is an Indiana favorite oh uhhuh um but somewhere on here and I can't Oh here we go beef cheeseburgers call for two pounds of ground chuck okay or the new 91% fat-free lean ground beef deluxe available at Chief of course it's that lowfat early 90s heck yeah yeah so that got me thinking when did we start selling lowfat beef oh my gosh right I don't know what happened there so well now I'm going to tell you you know I looked into it sometimes you don't sometimes you just have a question and I do you're like sorry about your luck folks you're all on your own yeah let's ponder with me and then move on moving on no no I have an answer for you however I feel like before I start talking about beef so as to not follow the Oprah debacle of 1997 oh what I do not want to libel the beef industry I love beef bring on the beef yum beef yum beef she libeled the beef industry there was some show I don't even know what she said honestly I didn't look that up I just see we're back to normal Carrie not looking stuff up I know that this happened I know nothing about it but this did indeed happen and if you want to look it up yourself go for it right you don't remember it a beef debacle no it was a big thing like she had to go to Texas for trial what yes because on her show and I I just don't know what the show was or what she said she apparently made something some comment that the beef industry found to be disparaging and they sued her okay I didn't remember that yes it was a big thing and so she did her show from Texas wow um as she was going to trial libel yeah so anyway let's start again with Please do not edit this part out Carrie loves beef okay go beef yahoola okay in 1977 they started to decrease the fat in beef okay yeah and then I thought this was fascinating there was this huge beef check off program what yeah check off okay not like the guy on Star Trek that was exactly what I thought we're nerds yes yes we are in the 80s and 90s where the beef industry reached out to health professionals yeah because they were trying to figure out basically what can they do to beef to make it more marketable and healthy and so it was a result of that 80s and 90s health professional check off that really things started to go the lean route that makes sense make it leaner started to get even leaner so the fact that this was in ' 91 it was super lean man super lean they were all about the lean that's nuts well it was interesting that is really interesting kinda wild I mean the early 90s was when I got on my cabbage soup diet kick I mean fat free was the way to go it was the way to go yeah I remember in college I had a friend who was dieting and of course she was doing fat-free and so she came over and asked me if I wanted gummy bears and Twizzlers and I'm like "No I'm I'm fine." She's like "No no no it's good they're fat free." Oh people thought that because it was fat free it was like calorie free or it was the end all be all really eat as much as you want yeah so the last recipe oh okay chocolate toffee bars why didn't we make those Carrie that's all I had to say about that what is wrong with us I don't know cuz yum we freaking zucchini casserole yeah over chocolate toffee bars yeah honestly I I What's wrong with us now I'm judging us I would be cuz that sounded delightful uh yeah I'm thinking next season all the way yes please So anyway those were my thoughts but it got me down this ground beef path oo while Carrie tells us about that I've done nothing well she chopped the green pepper I did that's it she chopped the chopped green pepper oh open the Tupperware she's done I'll work on the rest Carrie I'll work on the rest perfect all right so first off I read so everybody was like I don't know chiming in about when did you start buying ground beef at the grocery store versus what do you mean like having to go to like the butcher oh I see or grind it yourself at home yeah yeah yeah okay and so nobody really knew except there were a whole lot of 60 and 70 year old people chiming in on the internet so first off oh my kudos to you folks kudos for being on the worldwide web at that ripe old age of 72 which was introduced to the public the year this recipe came out oh my gosh that's amazing information isn't that cuckoo that is wow wow no Googles though no no Googles just the Microsoft and the worldwide webs wow ask Jeeves probably not in 91 so nobody knows but the 72 year old women remember getting ground beef and not doing it at home oh okay so it's nothing exciting no this is why we don't say it's as old as ground beef cuz we go with sliced bread because that's far more interesting sorry about the noise I'm doing an egg okay so do we need to put the onions and the very precisely green pepper that I worked so hard on cutting yes precisely cut in with the zucchini Let's read le direction oh that seems like a lot of words it says "Stir the mayo the eggs the Oh onion and green pepper all in the cheese Yeah so put it in ooh yowza so put it in hearps let me get it all cuz I worked so hard on the cutting of it and I'm going to put le onion I did such a nice job I chopped it so finely oh my gosh it's gorgeous I should take a picture oh she covered it all I covered it up with my precise onion oh we have to also add salt and pepper to taste no it actually has an amount and here's the tricky part it called for white pepper and I actually happen to have some wow yeah it's almost a little floral tasting it's kind of wild but it's in a grinder so I don't know how to add some just add it willy nilly we're just going to pretend I know what an eighth of a teaspoon do you want to do the It's only a quarter of a teaspoon of salt I mean sucker is going to burn the tongue from the salt it is okay I'm grinding the white pepper

no it smells like pepper I don't know why I thought it smelled floral smell that no that's pepper smells just like pepper yep and poop a little bit of poop not really so this sauce that we're making you got the mayonnaise and the cheese and some other things in it yes this is the imperial part of this recipe oh really imperial is a sauce I did not know that yeah it's typically made with milk butter mayonnaise and seasonings like worcestershire oh that would be yummy in this I bet sherry or lemon juice ooh and it's usually made to go with seafood oh that sounds so good to me so this is not really an imperial sauce because we don't have any of those strong flavored ingredients at all right it's just all the bland part that's right and none of the I read that like a lot of times they'll put Old Bay obviously if you're going to put it with seafood that sounds really good yeah so I apparently they're just going with Imperial cuz there's mayonnaise huh okay well you know so it's a Midwestern Imperial sauce it really is spiceless yep I think so we're going to add some zucchini and while we do that I want to tell you about some cool stuff I found out that happened in 1991 the year of this recipe now we already know the worldwide web was established and given out to the public doesn't get better than that um yeah I was a junior in high school were you really yeah oh well guess what made a comeback in 1991 the freaking bane of my existence wool sweaters good guess the bowl cut

did you get one heck to the no to the no no no did you get one and then feather it real pretty oh with my curling iron heck yeah so pretty so yeah I read that and I was like ew let's see it's like today with the mullet coming back I know right let's see for the very first time ever in 1991 salsa sales surpassed ketchup oh now we're getting all fancy schmancy round here you know why were putting that on their chicken in the crock pot and their chicken in the micro too that's funny let's see another thing that happened Kentucky Fried Chicken changed their name to KFC oh I'll be darned I didn't realize it was that long ago you know it surprises me how long ago 1991 was it really was long ago I thought the whole changing it to KFC was much more recent than that it means I'm old well you know although sometimes things happen and then you don't really catch on it's kind of like the worldwide web coming out that's right nobody was really using it only the little hacker guys like my husband yeah who uh could read the code and get into things that they had no business being in yeah that's true were using it that's true yeah not your normal everyday people I didn't yeah I mean it was like DOSS or some weird random it was a green blinking light on your screen kind of thing what the heck do you do with that nothing let's see Dollar Tree was founded oh I do love me some dollar and a quarter tree I mean I was just going to say that me too and then I was also surprised at how long ago this was Bounty actually coined the slogan quicker picker upper in 1991 1991 can you say that three times fast no and I think I spit in the zucchini casserole when I said it oh my gosh and then there were some words that appeared for the very first time in 1991 and I thought I would share some with you Cowabunga dude yeah no no let's see carjacking that's awful do you wonder okay so there's a video game cuz video games would have been out more popular in ' 91 like Grand Theft Auto is that what you're thinking you'll have to look up and see what year that came up I can't imagine it came up came out 91 that was like you know still Oregon Trail days I'm pretty sure it was Oregon Trail days maybe not quite that but uh let's see another thing that came up with the worldwide web just launched to the public I was surprised by this one cyber crime that word was first used in 1991 well I bet because like there were people like my husband committing cyber crime for sure worldwide web I mean like honestly he didn't do anything bad so I want to make sure I'm not going to get him arrested or anything but when the worldwide web first came out he would get on and he could get into banks what yeah I mean he didn't do anything he did not take the money but he was actually able to do so he could get in and see what people's bank accounts were what okay that makes sense then because they they had no protection I they just didn't I don't think they realized that when you linked it to this worldwide web that in fact people could do stuff people could do stuff that's incredible so that doesn't surprise me at all that cyber crime immediately became a huge Yeah thing let me repeat he did nothing illegal hey I believe you not one bit Okay uh let's see here's another one uh that we have all had I had recently brain freeze was coined in 91 oh what did you call it before oh dear God my head hurts why seems like a lot of words when your head hurts i know right it was just called uuuughhhh

let's see a couple more were very interesting tase don't tase me man oh wow I also wonder when the taser came out look that up you never looked up Grand Theft Auto I couldn't remember the name of the video game I got We're going to take a pause here for Carrie to look up Grand Theft Auto and while she does that I'm going to look up when did the first taser come out it looks like 94 so no okay and then this is weird the taser was um developed in the 60s and by 74 the device was complete but it really wasn't until 1993 that some guys acquired that technology and made it for cops so the fact that tase was used in print in 91 that's weird yeah that is really weird huh all right well then that wasn't fun to look up at all no man that was boring that was stupid that was so dumb man okay how about this one who brought these stupid facts I know right wait that was me I brought these stupid facts

what I'm flipping her off and you can't even see me this is a family friendly show she is waving at me I'm waving and the last one is so perfect for what we're making zoodle the zoodles started in 91 I cannot believe that I did not have zoodles at home that sounds like something mom would Oh mom would have loved zoodle have like one of those zoodle makers you just twist the zucchini yeah who are we kidding that would have taken way too long yeah heck no well this is not taking way too long it's done it's ready to go in the casserole dish and the longer it sits here the more liquidy it becomes yeah it looks like there's way too much liquid per zucchini ratio so I'm curious had we boiled it would that have made some of the water come out of the Maybe this might get more liquidy or it might be less liquidy because Well those are shocking options no wait wait a minute wait this could be better or it could be worse but there's a slight chance it could be the same you heard it here folks oh my tummy hurts from laughing okay because there's no way you can drain off all the water when you boil something and you put it in a strainer there's still water all over the zucchini so maybe that would have made it more liquidy does it release a bunch of water when you put boiling water on it I don't know I don't know well let's give it a try I'm going to spray the dish it doesn't matter cuz we did it that's done we can't pull them out of the sauce now nope I mean we could but why would we I think we rinse each one off individually this also looks like it's a crap ton and not going to fit in this 2 and 1/2 quart is that what she said to put it in yeah one and 1/2 quart container whatever it said I had it Yeah one and a half quart I like that she wrote it I did it I did it man it's cuz the next Mary's memo said "My bad." Oh I think it's just going to fit excellent all right before we go I do have something very important to mention about zucchini oh my yeah okay so first off and this is important size matters oh Carrie now I thought you just said this is family friendly yeah the most flavorful zucchinis are small and medium size okay all right mhm but I have had some of the monster ones before that people forgot was in their garden and then later they're like Holy moly look at this beast and they're tasty I mean they're fine yeah it's cuz the small and medium ones taste better that was the whole point well yeah I know what you're saying yeah you just agreed with me I was agreeing with you that never happens did I shocked you a little bit you were struggling with that you really were I was I was all prepared to defend myself and I didn't have to you're like Wait a minute she's agreeing with me Kristen just stuck a paper towel in and pulled out half the imperial sauce so I'm not real sure what that was I was wiping down the edge so it wouldn't burn oh again with a ding ding flipping her off baby a nice little wave a nice little wave for Carrie okay that was not what I had to say that was really cuz I don't care anymore every August okay there is a huge zucchini festival oh where is this Carrie also known as the zucchini fortress what do they build a fortress like a log cabin of zucchinis that are gigantic ones no oh stupid nice it is in Oh I forgot to look that part up no kidding I'm kidding it is in Obetz Ohio no way and Obetz Ohio is like a suburb the south of Columbus really yes that's cool they have a zucchini festival it is in case you want to go you're going to be in Obetz in August august 29th through September 1st 2025 is this year's zucchini festival so I mean make this take it and take it with you all the Ohioans go to see if you can get yourself some zucchini sugar cream pie I mean right oh man really honestly if you wanted to show up to that with a zucchini sugar cream pie that would dress to impress for sure Kristen may show up to try it I might I would and you'll want to use medium to small zucchinis absolutely the most flavorful of all the all of them now Carrie we can't put this in the oven until we dot it with butter but the ingredient says one teaspoon does it really say teaspoon oh it does she spelled it all the way out I thought maybe you know she accidentally did little t instead of big T she spilled it out I mean one teaspoon that would be a fleck on the top I think we should go willy-nilly and go like couple of tablespoons just maybe one okay let's see I mean even one tablespoon is a small amount to be dotting over the top of it I'm going to open the butter it's going to be loud are you gonna open the butter not really it's slickery all right we'll do about a tablespoon and then I'll just kind of cut it into little chunky chunks yeah I think you could cut that into some pieces probably a little six little flecks or nine 24 depending on its meltability that's right don't hold on to it too long you know a tablespoon is 100% perfect I think it was another Mary's mistake I'm going to guess that maybe it was supposed to be because a teaspoon would be a little cube like that just nothing that looks great nicely dotted let me take a picture oh yes please do of the beautiful butter dots I have great butter dots and I didn't cut myself or anything I mean we are on a roll here okay I'm going to throw this bad boy in the oven well it's good that you're helping do something Carrie thank you it's my contribution to this meal all right so this thing needs to go in a 350 oven for 30 minutes as we said before we did say that so I probably ought to set the timer and uh when we come back I will tell you all about some wonderful food that was launched in 1991 hot Pocket Diarrhea Pocket we'll see you soon [Music]  well the zucchini casserole is out of the oven and A it's beautiful it is although I'll be honest my first takeaway is there's too much butter on the top you're funny you're funny it is kind of Well little puddles butter puddles a teaspoon would be ridiculous though I think I Yeah  don't know but it's weird because it's just sitting on the top it is so what's the value I don't know I don't either yeah once we scoop into it though it'll get all mixed up and be delicious I think so and B it smells divine it's beautiful yeah it smells imperial really as Kristen and I often do um no waiting pulled it out the oven oh heck yeah ready to scorch the roof of our mouths well you know what it is so so hot it's still maybe a little too jiggly yes she had mentioned that I think she put it in a quiche dish how '9s is that oh so you don't call it a pie pan it's a quiche dish right but we decided to go for the casserole dish instead uh but while we wait for it to cool so we do not scald to the top of our mouths I said I was going to tell you guys some of the food that launched in 91 yes and as soon as we stopped recording I went "Oh I had something else." That's right so I'm going to let you go for once I'm not going to interrupt you what I know it's kind of a miracle today on the next to the last day of Mom's Wooden Spoon season 3 I thought I'd help end it in a bang oh you really are Carrie okay so let me tell this story okay uh the first food that launched in 1991 Hot Pocket we said that already Carrie and you were wrong twice but kind of close bagel Bites omg I remember right known as the best jingle of the 90s pizza in the morning pizza in the evening pizza at supper time I totally forgot about that I just remember thinking they were a far superior product yes to the pizza roll heck yeah they were and you felt so special when you ate them and you could microwave them on that little microwave dish that was aligned with like silver remember that like thing that wasn't boiled or would it would have sparked in the microwave and you had to like turn it upside down oh it was a whole thing that was fancy yes and it would get like burn your hands off hot yes it would yes yes oh yeah oh those were delicious talk about scalding the roof of your mouth taking a bite of a two hot pizza pizza bagel bite what is it called bagel bite all that melted cheese and hot sauce right to the roof of your mouth oh it would burn you mhm yeah yeah oh I ate a lot of bagel bites now there's some food that also came out in the 90s that with us being our age I don't think that we ate as much um gushers the fruit gummies Oh I hate those did you oh so like I don't like peas I don't like things I don't like kidney beans hard outer shell squishy inside it's like my worst nightmare in candy form oh that's true well then also came out that year Fruit by the Foot oh that was tasty that was some long fruit Did you eat that no oh that was good and and I'll tell you a foot went way too fast you'd monch through that no time you'd monch through it yep and remember how we were talking about the lowfat beef yes being so popular especially this year the McLean Deluxe came out oh my gosh is that where they had like the hot part hot and the cold part cold yes they did it was one of those types they had a couple of those but this one the burger had less fat because the patty was only 90% meat oh the other Sorry I choked myself because that was gross the other part was added I'm not going to pronounce it right carrageans it's a chemical derivative from red seaweed okay yeah so only 90% beef beef and seaweed beef and seaweed that did not last very long huh odd I know the people who wanted that low-fat beef tasted it and went Yeah no And one final thing that I wanted to share that came out in '91 a delicious beverage I remember drinking this Snapple's kiwi strawberry flavor oh that stuff was so good and exotic I never drank a lot of Snapple I didn't drink a lot of Snapple but when I did Kiwi strawberry all the way baby excellent I don't I don't I don't I don't have any idea what I drank then let's go on in a very excited manner just like your excitement over the Snapple with whatever you wanted to say I like the other things they were good delete this last one lame okay just kidding so I went on and on about the interesting things on this Mary's memo oh did you go on and on yeah on and on yeah and through all the insanity of my talking I missed one how is that possible Carrie that is hard to fathom but it's true yes because at the very end of Mary's memo in bold it says in our July 15th memo we ran an oatmeal coconut vanilla chip cookie recipe oh yeah it turns out she forgot ingredients did she yeah the oatmeal that's hilarious nice one of the main ingredients she just left it out she said "I hope they turn out better now." That's funny one would think if you get the recipe for an oatmeal blah blah blah blah cookie and there's no oatmeal listed that you'd go huh Yeah the trick is in 1991 with the worldwide web just opening up to the public you really couldn't get on there and search up other oatmeal coconut chocolate chip vanilla chip cookie recipes and find out how much oatmeal to use No you could not no your little DOS code was not going to help you with that ah you might have to search through all of your cookbooks to find an oatmeal chocolate chip vanilla chip coconut recipe I mean yours sounds delicious I know right the little chocolate chip coconut chips of all kinds every chip available who knew they had coconut chips yum the heck with the oatmeal right or wait until the next week and your new Mary's memo that's true yeah yeah probably do you think we jibber jabbered enough I think so okay okay get into that let's see I was just shaking it while you were talking and it's not as jiggly wiggly anymore so it's cooled nicely I think if we waited an appropriate amount of time it would firm up that's not going to happen oh no it's pure liquid it is well let's just We should have cooked the zucchini maybe it's very solid on the sides let's spoon some of that over there and let's get a little more of this like custardy type of stuff oh yeah that is pure liquid you want to take a picture of that no way that's firming up no way it's Well that is liquid jiggly jiggly liquid it is but I'm looking forward to tasting it let's see I'm going to get just some of it with the liquid which is hard cuz we have a fork I know right yes you have to get it on top make sure you pooch like crazy so you don't burn the skin off the roof of your mouth she's making faces like it's yummer it's so good is the zucchini smoosh oh it's a nice texture crisp tender you can't take a second bite I get my first bite back off but it's so good it's so salty with the Parmesan cheese I really enjoy the flavor of that the weird liquidiness I just don't know if cooking it in the boiling water would have eliminated some of that letting it cool longer would that have eliminated some of that I mean I think definitely letting it cool longer that's not bad I don't know that it's my fave but it's I mean it's good I'll eat it absolutely and you're right the zucchini has texture a little crunch there's nothing worse than having mush zucchini and you know what this is not these little fluffy edges it's not like a little quichie texture it's just like the parmesan rose to the top I'm going to try that it's a little bunch of it so really I bet if we had added more zucchini I think when we put this in the container it was as if there was too little zucchini per sauce ratio I think it might have used a little more zucchini for the sauce I don't think it would have made any difference I mean the sauce was going to be liquid regardless that's true I like the flavor a lot it is tasty I'm going to go back in again like those uh mashed potatoes that I couldn't stop eating I mean that would make a nice little meal mhm iId eat that just as my meal that's tasty mhm I'm trying to think what all is in it there's nothing super bad for you well an entire cup of mayo oh right you know but you're not going to eat a huge portion of this right yeah it is a little liquidy and you're certainly not going to eat all the liquid it's very peppery I probably put in way more than an eighth of a teaspoon no I think that white pepper is just extra florally peppery florally you're nice it tastes like flowers Kristen just pepper flowers now Carrie's getting a bite of that kind of a chunk of what looks like the quichie type part of it when you bite into it what is the texture like I don't feel like it's like quiche I feel like it's more just parmesan cheese like a little clumpy of Parmesan it is I'm going to say gritty which sounds bad but it's not so that really is not my favorite part I thought it would be yeah no I don't mind that it's real liquidy you know what this would be good with you could uh cook a chicken breast in the micro and then just spoon that sauce over the top of it you know that's not bad honestly cook a chicken breast in a nice manner and then serve it with this zucchini and just spoon some of that liquid over cuz that liquid is delicious super tasty I was like what about like a cut up chicken and noodles and put this over the top yes you'd get the zucchini you'd get more of that delightful sauce that sauce is good it is good mhm very liquidy yeah and it probably was our fault everybody we probably should have poured the boiling water it was just assuming that's what we were supposed to do yeah I'm going to Google does boiling zucchini make it less liquidy i don't know I'm trying to figure it out pull out the water from the zucchini yeah I'm going to take another bite while she does that yes boiling zucchini does pull out water and this is a common cooking technique to avoid a watery or mushy zucchini well great we screwed up yep it doesn't matter now you learn from our mistake and make this casserole cuz it's delicious yeah delicious don't skip the the boiling part does that make you I shouldn't have listened to those people online who said they didn't boil it I mean they just put it right in you walked into the world of Willy Nillyville and what happened epic failure epic failure well boil your zucchini make some imperial casserole it's quite tasty that sauce is yummer it is so good I'm actually excited it's too liquidy cuz I know what we're having for dinner tomorrow night I'm making chicken breasts and I am smothering it in this sauce and the zucchini and she's licking the plate I am oh you're not supposed to tell people that it's disgusting Kristen it's delightful mhm well that's it for this episode wow only one more to go I know yep thanks so much for joining us now be sure to mark your calendars for the final episode on May 19th it makes us very sad so guess what we're going to make a recipe that cheers everybody up I can't wait I know it's made with candy I love it yahoola

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