It’s spring fever. That is what the name of it is. And when you’ve got it, you want — oh, you don’t quite know what it is you do want, but it just fairly makes your heart ache, you want it so! ~Mark Twain
Wednesday, August 5, 2009
What to do with all that Zucchini
This is a great, basic Zucchini recipe. The prospector found it in the magazine section of our newspaper. There is a bit of preparation with cutting , grating and shredding but once you get it together and clean up the mess, it can be refrigerated and cooked later and that's the kind of dinner I like. If you live in a hot climate, cook it in the morning and serve it, cold, later in the day.
This is a dinner in itself. You can add a pork chop or some chicken for dinner but it's not necessary because this is a very filling dish. If you have it for lunch or dinner with a salad, you will have a really good meal. The recipe is very easy. I did make a few changes though. I rubbed the softened butter into the cracker crumbs instead of just "dotting" the butter on top of the crumbs. It was easier to pat into the baking dish and the butter taste was distributed better throughout the dish. I also use a release spray, like Pam, on the baking dish before pressing the crumbs into it. If you use an 8 by 8 in. pan the cooking time will be longer.
It's a pretty casserole. great for guests..., and delicious. What more can I say except, give it a try.... It also uses some of those amazingly, prolific Zucchini that are growing, like Topsy, in the garden at night. I swear they grow two or three inches while we're sleeping. This dish is best when warm, but we had left-overs the next day and it was good cold too. This dish goes into my box of "good recipes". Next time I want to try some other spices or different crumbs and maybe some Monterey Jack cheese instead of cheddar. This is an adaptable recipe. The options are up to you. Enjoy!
The wild blackberries are ripening up down near the river. I can taste that pie already...