If you want to feel good about yourself as a gardener just plant some zucchini. You can’t fail and you won’t kill this plant. For those of you who do plant Zucchini in your garden this is the time of year you begin to ask yourself two questions:
1. How do my zucchini multiply faster than rabbits?
2. What in the world do I do with all of it?
The good news is that you have many choices. First and foremost share with friends, family and complete strangers. When storing your zucchini fresh from your garden you should place the zucchini in zip lock plastic bags in your refrigerator no longer than one week to keep the firm freshness.
There are so many wonderful ways to cook zucchini. They can be grilled, broiled, baked, stir fried and deep fried.. Zucchini is good seasoned with dill, chives, and Italian seasonings. It tastes great when cooked with garlic, onions, and tomato. I like zucchini served raw with dip on a vegetable platter with other fresh vegetables. But let’s face it you and your family can only eat so many zucchini no matter what way you choose to prepare it. For this reason you need to consider freezing your zucchini. This is a simple process and it is wonderful to have this vegetable at your fingertips all winter long. Freezing softens the flesh of the zucchini but it is still good to use in breads, soups and stir fry.
There are millions of zucchini recipes out there. Today I am going to share my favorite zucchini casserole recipe with you.
Zucchini Casserole
2 carrots
3 cups zucchini
1 med. Onion
Dice the above and cook them about 10 minutes
1 can cream of mushroom soup
1 can water
½ cup sour cream
Mix the above ingredients together
1 box Stove Top dressing (chicken flavor)
¼ cup milk
¼ cup melted butter
Mix the above together, but leave a little of the dressing to sprinkle on top. Put in baking dish, bake 35-45 minutes at 350 degrees
