When we were first married and living in Michigan, we often had more zucchini and tomatoes than we knew what to do with this time of year. We had a small garden where we grew zucchini and tomatoes and often people with large gardens would offer us some of their excess crops. Our local newspaper would print lots of recipes for using up an abundant supply of these vegetables. Many of the recipes were quite delicious and became some of our favorite late summer/early fall meals.
Since we have moved to South Carolina we have never been able to produce more than a couple of zucchini. Our only really successful squash crop has been Butternut squash. I now have to buy zucchini and sometimes even during the peak season it costs nearly $2 a pound. So, now, zucchini has become a special treat.
Today's recipe is one I was given by a lady in our church in Michigan many years ago. It is similar to an impossible pie. It's quick to put together and very tasty. So, if you are among the fortunate who have an abundance of zucchini right now, count your blessings and try this casserole!
Zucchini Bake
4 cups thinly sliced zucchini
1 small onion, chopped
1 cup biscuit mix (dry) See substitutions below
1/2 cup grated yellow cheese
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. Italian Seasoning
1 large fresh tomato, diced
1/4 cup vegetable oil
3 eggs
Thoroughly combine the vegetable oil and the eggs. (I use an immersion blender.) In another mixing bowl combine the zucchini, onion, biscuit mix, cheese, salt, pepper, and Italian Seasoning. Gently stir in the diced tomato and the egg mixture and pour into a greased 2 quart baking dish. Bake at 350 degrees for about 45 mins. or until well browned.
Substitutions for the biscuit mix:
1 cup self-rising flour plus 2 Tbsps. shortening or butter
or
1 cup all purpose flour, 1 1/2 tsps. baking powder, 1/2 tsp. salt, plus 2 Tbsps. shortening or butter
Becka
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on Sep 16th, 2009 at 12:21 pm
Ah, what to do with the wheelbarrow loads of zucchini! Before moving here to SC, we too grew them in our garden up in Illinois. Our favorite zucchini recipe is simply thinly sliced and fried until tender in butter. Add salt and pepper and sprinkle liberally with parmesan cheese. I also have made zucchini bread (chocolate and regular), zucchini muffins, zucchini casserole and zucchini lasagna. Sliced the long way, it can be substituted for lasagna noodles.
My biggest challenge was to pick them before they grew into clubs – which only takes a single day too long in the garden. However, one can let them grow to a couple of feet long and use them as persuasion devices for the kids . . .
Here at BJU, I love the squash medley with the zucchini and yellow squash! When ever it’s on the menu it usually serves as the main item on my plate!! I’ve tried to make it at home, but it’s just not the same. I think I’m missing something.
on Sep 16th, 2009 at 12:58 pm
The Squash Medley is good and very attractive. They bake it in large pans in the oven.
I personally would prefer the squash to be sliced more thinly, but we get it from the supplier already sliced.
I’ve got a really good Zucchini Chowder recipe that I’ll have to post soon.
on Sep 20th, 2009 at 4:40 pm
I eat in the dining common only rarely, so I’m not sure what the squash medley is–but I often bake zucchini and yellow squash together. I don’t really have a recipe, but I slice them in circles, stir together with some olive oil and spices, sprinkle with Italian seasoned bread crumbs (lightly) and parmesan. I bake it until it’s tender. We enjoy it this way.
on Sep 24th, 2009 at 10:04 pm
I haven’t grown much zucchini here in SC, but did put in one plant this year – and didn’t get much off of it. The four yellow squash plants, however, did well. I also grew an eggplant this summer. I’m no great gardener but do like to put in a few plants each year – my husband gets frustrated because I love to plant, but then the poor plants either fade away or struggle along to make it on their own. Fortunately we got rain this year right before the end was in sight! They took off about late August.
I love to cook yellow squash in many ways. We like a good squash casserole every now and then. I’ve also stuffed squash, simply served it stewed, and in recent years, our favorite is to saute it in a little bacon grease and/or oil. Sprinkled with parmesan cheese, and a little bacon if that’s the way I cooked it – it’s wonderful.