Are you, like most gardeners, overblessed with zucchini at this time of the year?
Do many more blossoms on your plants promise future excess of blessing?
Well, there are a lot of ways to take care of such blessings that don't include sneaking them onto your neighbor's front steps in the wee hours of the night. We've all seen all kinds of recipes of breads and even chocolate cakes. And for those purposes we grated and froze a bunch of zucchini today.
Of course, zucchini is good eaten raw as well as in stir-fry, but today I want to share a recipe I got from my father-in-law for a Cheesy Zucchini Casserole (Cheezucchini, anyone?) Even my children who aren't too excited about zucchini like this side dish.
In a large bowl, mix:
1 1/3 c. flour (I tried an almond/coconut flour mix and it wasn't as good as wheat flour)
2 tsp. baking powder
salt and pepper to taste
2 beaten eggs
1/2 c. oil
1 c. grated cheese
4 c. grated zucchini
1/2 onion, grated or chopped small (I used about 1 T. onion powder because I have one who doesn't care for the texture of onion.)
2 tsp. garlic powder
Bake at 350 degrees for 55 minutes. Top with a sprinkling of parmesan cheese if desired. You can add herbs and spices to your family's taste, but I'm thinking next time I'm going to try adding Italian seasonings. Maybe some fresh ones from the herb garden.
Happy gardening and cooking!