Jul 30, 2011

This week:

PICKED: 2 (crazy only two zucs-my one poor plant is suffering in our heat-but the 3 new plants are looking great)

GAVE AWAY: None (well actually 1 in the form of a casserole-see below)


Zucchini Casserole (this makes me think of my mom and home and it always will)
*Increase or decrease this according to your likes-this recipe makes a 9x13 pan
2 -3 small zucchinis cut into 1/4's and then sliced into 1/2" thick pieces
2-3 carrots peeled and sliced into thin circles
1/2 cup onion chopped fine
6 tbsp butter
2 1/4 cups croutons
1 can cream of chicken soup
1/2 cup sour cream
*optional 2 chicken breasts cooked and chopped

Cut and prepare zucchini and carrots.  Steam until partially soft and cooked.
In a large saucepan melt butter.  Saute onion in butter until soft.  Add soup and sour cream.  Add 1 1/2 cups croutons.  Add steamed veggies and stir (add chicken also if including it).  Spread into a greased 9x13 pan.  Top with remaining croutons.  Bake @ 350 for 30-40 minutes.  NOTE: it is not that great as a left over-plan accordingly.

Zucchini Cookies
2 cups sugar
1 cup softened butter
2 tsp bkg soda
2 tsp cinnamon
2 cups raisins (we use chocolate chips)
2 cups peeled and shredded zuc
2 eggs beaten
4 cups flour
1 tsp cloves
1 tsp salt
Cream together butter, sugar and eggs.  Add all remaining ingredients and stir.  Drop by the spoonful onto a greased cookie sheet.  Bake at 375 for 12 mins.  NOTE: these are best hot and fresh. 



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