by Kathy Freeze, Guest Blogger
Zucchini is one of those vegetables that will grow prolifically in your garden and in the last couple of weeks, it has really started producing. I’m trying to find many different recipes in which I can use it.
This is my typical daily bounty from just three plants. I’m beginning to understand why they wrote in the local newspaper, “this is the time of year when it is unsafe to leave your car unlocked as someone will fill it with their excess zucchini”.
Since my husband and I cut out a lot of the simple carbs in our diet, we have found many uses for lots of vegetables, but zucchini has been one of the more flexible. For the meal I had planned, I was going to add it to a tasty spaghetti sauce. During the summer I prefer using my own fresh-grown herbs as well. So, I picked the thyme, oregano and basil from my containers that I keep on my deck.
And cheese, of course. The cheese helps bind the ingredients together into a nice casserole-style dish.
After stirring the cheese thoroughly into the mix, I poured the mix into my favorite glass casserole dish that my father-in-law gave me a few years ago. I have no idea how old it is, but it is so easy to clean after cooking a cheesy, saucy dish that I use it frequently.
The final dish looks so pretty, and Bob confirmed that it was very tasty by eating half of it. Now I need to start on my other recipes as my refrigerator is filling up with more zucchini!