Monday, August 19, 2013

Tip Toeing Through the Zucchini

What was I thinking
to plant more than one Zucchini Plant?

The bountiful harvest is
keeping me on my toes!

It seems that each
time I check,
there are many more
than what I can
use .....

It's wonderful to
have such a great harvest.

I've been sharing them,
stir frying,
roasting on the BBQ,
baking them into
muffins, etc.

On the weekend I created a casserole!

It turned out pretty good......I had all the ingredients
on hand and the time to make it!

Cheesy Zucchini Casserole
Preheat oven to 350F
4 - 6 Cups Zucchini - sliced into 1/4" slices and halved
1 Tbsp. fresh Oregano - chopped
1 Tbsp. fresh Basil - chopped
1 shallot - chopped
2 cloves garlic - minced
1/2 Cup sharp Cheddar Cheese
Salt and Pepper to taste
Mix the above ingredients in a bowl.  Spoon mixture into a greased 9 X 9 casserole dish and top with:
1 Cup Cooked Ham - diced
1/2 Cup Mozzarella and 1/2 Cup Cheddar Cheese (shredded and mixed together)
1/2 Cup Panko Bread Crumbs moistened with 2 Tbsp. melted butter
Bake for 35-45 minutes until fork tender.

This casserole smelled amazing whilst baking and was a delicious meal served with a crisp salad.

Now what to do with the rest of these
monster zucchini??

I've been shredding, measuring into 
1 Cup piles and freezing them
for future baking.....

What would you do????

Till next time ..... thankful for the Zucchini harvest!


  1. I understand your dilemma with the abundance! Your casserole looks delicious and I may have to try it!

  2. Our son grew Japanese zucchini; they ripen to the size of cantaloupe! Last night I made a salsa seasoned stir fry with them, and have found a zucchini waffle recipe (like zucchini bread without all that oven heat! )

    Also zucchini chips but that it involves using an oven is not appealing. We're breaking records for number of 100+ degree days here.

  3. Oh and slow down production by harvesting the blossoms, then using them stuffed with whatever. We love to mix up a ricotta cheese egg combo then add opinion or chili peppers or what have you, stuff the flower, fold the flower like a burrito, dip in milk, egg and bread crumb mix then pan fry in olive oil. Holy cow!

    1. Wow that sounds yummy - thanks for this idea! Stay cool my friend!

  4. I like Jill's idea to fry up the blossoms! ; )

    Enjoy, enjoy!

  5. I really like what you have done with your bounty. We like to put lengthwise halves on the grill brushed with a butter, crushed garlic, salt, and pepper wash on them. I've also used them chopped up in chili.
    I'm overwhelmed with my apples and pears this year.

  6. Sounds like a fantastic casserole! I'm made zucchini bread and fritters, but that's all so far this summer. I like to saute slices with a shallot and fresh yummy!

  7. I don't know, but I wish I could come and get some. I love zuchini in breads and salads. Zuchini/tomato salad with a tad of Ranch dressing is good.


And so that was Christmas!

If any readers are still out there, forgive me for I'm feeling compelled to document part of November and December of 2018 for my...