My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, August 4, 2010

Another Zucchini Casserole

Listen, I'm all for any recipe that will help use up some of this zucchini that everyone is just dying to give you. They are sick of it too.

This is a wonderful recipe that can be frozen for the long winter months. This works well with summer squash or a mixture of the two.

Zucchini Casserole
Serves 6
print recipe

6 medium zucchini
2 tablespoons bacon grease, yes, I said bacon grease
1 medium tomato, peeled and chopped
1 small onion (more if you like), chopped
1 rib celery, chopped
salt and pepper
pinch (1/8 teaspoon) of oregano or Italian seasoning
buttered bread crumbs
Parmesan cheese

Slice zucchini about 1/4 inch thick but do not peel. Heat bacon grease in a heavy frying pan' add tomato, onion, celery, zucchini and seasonings, in the order. Cover and steam until vegetables are crisp tender. (If you plan to freeze the dish, stop at this point and put the vegetables in a freezer container. Cool, then freeze.)

For immediate use, drain off excess liquid (it makes good broth), put vegetables in a greased casserole, and top with buttered crumbs. Sprinkle generously with Parmesan cheese. Bake at 350 for 30 minutes or until top is browned and vegetables are bubbly.

1 comment:

  1. if you were my neighbor we could eat all of that casserole with my rolls!


Note: Only a member of this blog may post a comment.