Below are a couple of zucchini recipes I have made this week because we have been blessed with about 7 zucchini from our garden. It looks like there will be lots more in the weeks ahead. Yay!
Zucchini Casserole
1/2 Cup Uncooked Rice
1 Pound Cooked Ground Beef
1 Medium Zucchini (Peeled & Chopped)
1 Pint Tomato Juice
1 Tbsp. Italian Seasoning
1 tsp. Salt
1 tsp. Garlic Powder
1 Tbsp. Dried Onion Flakes
Mix all ingredients and place in a casserole dish with a lid. Bake in a 350 degree oven for approximately 1 hour.
This recipe is a variation of a dish my mom has made, but I did make several changes. You could easily double this recipe. Next time I make it I will be doing just that because there were no leftovers.
Zucchini Skillet Meal
1 Pound of Ground Beef
1 Medium Zucchini (Peeled & Sliced)
Shredded Cheese
Brown ground beef in a skillet. Drain most of the grease and add the zucchini slices. Cover and cook until zucchini is tender. Add a little water if meat starts to stick to the skillet. Turn off heat and add shredded cheese to cover the meat and zucchini. Place the lid back on the pan. Serve when cheese has melted.
This recipe came from a dear woman at our church.
Fried Zucchini
1 Medium Zucchini
1 Egg
¼ Cup Milk
¾ Cup Flour
½ tsp. Salt
¼ tsp. Pepper
Vegetable Oil
Peel and slice the zucchini. Mix the egg and milk in a bowl. Dip the zucchini slices in the mixture. Combine the flour, salt and pepper in an empty bread sack or baggie. Add the zucchini slices to the bag a few at a time. Shake to coat. Fry the slices in a skillet heated with oil (enough to cover the bottom of the skillet). Brown the slices lightly on each side. The time will vary based on how hot your pan is, etc. Place the fried zucchini on a plate with paper towels to drain. Salt to taste.
