Recipe--Zucchini Casserole

Aha! another recipe to use up your zucchini. This is from my sister-in-law Maragaret.

ZUCCHINI CASSEROLE--Margaret

Line 9 x 13 pan with 1 pkg crescent roll dough

Saute  for 10 mins

4 c. thin sliced zucchini

1 c. chopped onions

1/2 c butter

.

Mix and add to saute vegs.

2 Tbls. parsley flakes

1/4 tsp basil

1/2 tsp oregano

1/2 tsp salt

1/4 tsp pepper

1/2 tsp garlic

2 c shredded mozzarella or munster pizza cheese

2 eggs beaten

Bake @ 375 for 18-20 mins.

Zucchini Time Again

Zucchini time again

Run for the hills. It's zucchini time again. This is the time of year your neighbors will run for the hills to escape your "kindness and generosity" giving them tons of zucchini...

Whether it's in a stir fry, fritter, or cake, zucchini takes on the flavor of the dishes you prepare. Oh yes, it does. We fooled my friend's husband who hates zucchini by making him a mock apple pie from zucchini slices. Of course flavored with the cinnamon, sugar, butter, and surrouned by a rich tasty crust, he thought he was eating the "best apple pie" he ever tasted. We had to tell him it was zucchini because we burst out laughing when he made that declaration.

Zucchini is a versatile veggie and good for you too.

Recipe--Roasted Vegetable Sauce and Rigatoni

It's that time of year when the garden produces quicker than you can pick. If you are enjoying a bonanza of produce, use this recipe to help you use all those zucchini, eggplant, tomatoes, and peppers in one large dish. This is easy especially if you can talk your DH into helping chop up the veggies. Enjoy!!

ROASTED VEGETABLE SAUCE WITH RIGATONI

3 c. zucchini, cut into 1-inch pieces

3 c. eggplant, cut into 1-inch pieces

1 med sweet onion, peeled, diced into 1-inch pieces

3 c. freshly sliced mushrooms

2 c. red bell pepper, cut into 1-inch pieces (I used green and banana peppers as that is what is in our garden)

1/4 c. freshly chopped basil

1 T. fresh thyme leaves or 1 tsp dried

3 T. olive or walnut oil

2 T. balsamic vinegar

6 med red ripe tomatoes, washed, cored, and left whole

12 oz. rigatoni, cooked according to package directions

1/4 c. walnuts, toasted and chopped

Salt and pepper to taste

2 c. tomato sauce or favorite pasta sauce, optional

3/4 c. crumbled feta cheese

Preheat oven to 400 degrees. Line a large shallow sheet pan or jelly roll pan with parchment paper or use non-stick pan. (I used a pan covered with foil, then sprayed with cooking oil.) In a VERY large bowl, combine the first seven ingredients. Sprinkle with the oil and vinegar and toss well to coat vegetables. Spread veggies on prepared pan. Place the tomatoes on a separate pan.

Bake the vegetables and tomatoes for 30 to 40 minutes, turning vegetables every 10 minutes or so to promote even cooking. After 30 minutes cut through the tomatoes with a sharp knife and fork to chop them up and add them to the pan with the other vegetables. Meanwhile, drain the cooked pasta and transfer to a warm serving dish. Toss with the roasted veggies and walnuts.

Serve garnished with crumbled feta cheese. (I used mozzarella and parmesan cheese and let my guests add the cheese to their serving.) If you would like more sauce, add the 2 cups pasta sauce. Makes 6 generous servings. (to me it looked like enough for 12 people!! especially if used as a side dish.)

This recipe is found in Carole Sutphen's inventive cookbook, There Must Be 50 Ways to Fix Your Zucchini (with apologies to Paul Simon).

Carole put this recipe book together with all proceeds going to the Fremont United Methodist Women's mission projects.

Cucumbers and Zucchini Galore

The cucumbers and zucchini ramped up production big time this week. The hot humid weather and good rains have contributed to making a monster! In the last two days, my DH has picked 24 cucumbers. The zucchini, as usual this time of year, are turning from darling little green veggies to enormous baseball bat size in a matter of hours it seems...LOL.
I believe it is about time to celebrate the annual "Leave-Your-Zucchini-on-the-Neighbors'-Back-Porch Weekend."

Garden Check Up

Checking in on the progress of our veggie and fruit production. Yes, I have to include fruit because the strawberries are absolutely going bananas! In our patch that we planted Spring 2008, this year we are taking out 12-15 quarts of berries every other day. AND they are nice sized berries, and may I add, delicious. The neighbors and our kids love them too. Yes, we are sharing rather than making jam or freezing. Check out my strawberry pie recipe in an earlier blog if you are in the midst of berry season.

The following is my husband's garden report in a nutshell:
Have bibb and romaine lettuce galore, but with the heat it is starting to bolt.

The first sweet corn I had planned on having by 4th of July tassled out at 2 feet, so it will not have ears worth a darn. It has been too cold this spring and early summer.

I planted tomato seed the end of April and those plants are just as big as the plants I bought in May. Go figure.

I have 36 pepper plants. They are doing real well in the heat-- yellow, red, purple, brown, green.

We have eaten all the broccoli up. Now waiting on side shoots to grow out. Cabbage is just heading up. Cauliflower is still a ways off.

Beans aren't growing worth a darn, but the onions are growing great.

Watermelon and cantaloupe are just limping along.

We have little zucchini forming on the plants.

Pumpkins are going great. We have a new one this year called Knucklehead. It has warts all over it. We haven't told the grandkids yet, so that will be a surprise. Maybe they can win the Ugliest Pumpkin award at the Harvest Festival this year.

That's the run down on the garden at this point. Summer is half over. Hope your gardens are growing well. Leave a comment and let me know how you are doing. Thanks.