Got Zucchini? Say “Yes” To This One Dish Wonder!
“Too Much Of a Good Thing Can Be Wonderful.” Mae West
Chances are that Mae West was not talking about garden fresh vegetables. Don’t get me wrong, I love fresh fruits and vegetables, but sometimes they can be a bit overwhelming.
My husband, John, has been our family gardener and usually has a small plot or above ground planters of beets, zucchini, tomatoes, potatoes, beans, and peppers growing.
If you have ever had a garden you know zucchini plants can get a little over zealous in their production.
It becomes a case of “too much of a good thing” can be Too Much!
There was a time when we used to bring baskets of fresh produce to the church and set it on a table with a sign that read. “Free to ANY home!”
I baked bread, we had stir fry, I sauteed, baked and even made jam out of the zucchini we raised one year.
This recipe is great to have on hand. Whether you have bushels of zucchini growing in your garden, or buy it at the local farmers market or supermarket, this recipe is a great way to use those veggies.
If you can get your kids to eat more veggies, then this day is like one of those rare epic moments that you finish folding laundry and all the socks match. SCORE for the home team!
GO TO THE NEXT PAGE FOR THE INGREDIENTS AND DIRECTIONS.
Quick Tip; This recipe calls for eggplant. Feel free to replace it with another zuccini or squash.