What is the one veggie that most gardeners, year after year, find that they have too much of? Zucchini! If you have some in your own garden (or if a friend, relative, or neighbor have gifted you with their surplus), you probably have a few “extras” in your refrigerator right now, begging to be used! Tired of zucchini cake, zucchini bread and zucchini muffins? Here are two yummy ideas (and neither one are “desserts”!).
Zucchini Sauté – you’ll need zucchini, onion, tomato, black olives, butter, shredded cheese, garlic powder, salt, and basil. Here’s the how to: Sauté about a ½ c. chopped onion in ¼ c. butter. Then add 3c. shredded zucchini. Cook 4-5 minutes. Sprinkle over this ½ t. dried basil (or 2 t. fresh, minced), ½ t. salt, and 1/8 t. garlic powder. Layer with 1 c. diced tomato, 2 T. olives and 1 c. shredded cheese and then cook 4-5 minutes longer (with a lid on). Serve immediately. It’s delicious! Don’t be afraid to make changes as desired. If you don’t like olives, leave them out. If you want fewer calories, use less butter. Dairy allergy? Eliminate the cheese. Any way you fix it, I think you’ll find it scrumptious!
Zucchini Casserole – you’ll need zucchini, garlic, salt, onion, pepper, tomato sauce, cooked rice, oregano, ground beef, cottage cheese, egg and parmesan cheese. This recipe makes a 9 x 13 pan. You’ll need to bake it at 350 degrees for 30 minutes. Putting it together is simple. Combine the following ingredients in a large bowl: 8 c. zucchini (sliced, chopped and blanched), ½ t. minced garlic, ½ t. salt, ½ c. minced onion, ¼ t. pepper, 8 oz. tomato sauce, 2 c. cooked rice, ½ t. oregano, 1 lb. cooked ground beef, 1 c. cottage cheese, 1 egg, and ¼ c. parmesan cheese. Mix the ingredients. Put them in a greased 9×13 pan. Bake. Enjoy!
Looking for a challenge? If you find enough new ways to use that long, narrow, smooth, dark-green summer squash, you might just earn yourself the nick-name “the Zucchini Queeny”!
This post is dedicated to a lady from my hometown – Sue Keehne.