Tag Archives: zucchini recipes

Punt! with Zucchini Casserole Recipe

Gentle Readers, I fear the zucchini bounty that is about to be bestowed on The Practical Cook is a bit more severe than expected. The vegetables are to be received today, but yesterday I got an email from The Practical Cook’s Mom with a family zucchini recipe attached. This is not a good sign.

If you need okra, peppers, tomatoes, or zucchini, just ask. There’s a new Gentle Reader (congrats to Blended Familia!) who may receive this very casserole. When the vegetables take over, fight back!

Zucchini and Squash Preparing to Meet Golden Sherry

Zucchini and Squash

Thanks to my relatives for this one, which gives you some insight into how I learned to cook. It’s a bit of a free-for-all, and my mom and I have never met a recipe we didn’t mess with. Generally speaking, we compose recipes for each other that have commentary with instructions. Recipes and food are simply one more form of conversation for us.

Dianne’s Zucchini Casserole

Spray an 8 x 8 Pyrex.

Saute about a heaping quart of sliced zucchini (circles), along with 1-2 chopped onions, in 3 tablespoons butter.

Then add scant tsp salt, 1/4 tsp oregano (or more, or add some Italian seasoning), 1 8-oz can tomato sauce.

1. Mix all together and pour in Pyrex. Bake 350 for 20 minutes.

2. Then sprinkle shredded Mozzarella cheese on top and bake for about 10 more minutes. (The recipe calls for 8 oz, but that’s too much. It also calls for a tablespoon of flour.) This makes a family-size dish, so you might want to halve it.

I promise to add some pictures once I make this dish. I love zucchini and tomatoes together, and this is a lot like a crustless pizza. Would make an awesome filling for a lightly toasted pita split in half.

How do you use up extra zucchini? Post your recipes, hints, and street address (just kidding, I promise not to drop any off at your house, ahem) on the blog comments section!

Send anything but zucchini to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading the Practical Cook Blog word. Press “like” on Facebook today!)

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Tomorrow it’s Sunday, Sunday, Sunday. Time for Weekly Menus.

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Filed under Punt!, Recipes

Reader Questions Answered: Vanilla Beans and Zucchini (Just Not Together)

Gentle Readers, when will The Practical Cook learn to be careful what she asks for? In trying to find the perfect questions to answer, she called her mother. What follows is what passes for conversation between TPC and TPC’sM:

TPC: Do you have any burning cooking questions?

TPCM: Yes, what do I do with a vanilla bean?

TPC: Slice it, scrape it, and use it in frosting. Not to drop hints, but I do have a birthday coming up shortly, and I do adore cream cheese frosting. (Hint Hint).

TPCM: The whole thing?

TPC: Yes, the whole guts of it, but save the hull. Use that for vanilla sugar. Just bury it in a jar of sugar.

Vanilla Bean Buried in a Jar of Sugar, Voila, Vanilla Sugar

Vanilla Bean Buried in a Jar of Sugar, Voila, Vanilla Sugar

TPCM: Do you have a good recipe for zucchini bread, because I think you’ll need one soon.

TPC: What are you saying?

TPCM: How about good recipes for zucchini? How about “how do I hide zucchini?”

TPC: I’m not liking the sounds of this.

TPCM: The zucchini that The Practical Cooks Junior watered did really well this year.

Abrupt disconnection of the call. Be afraid, be very afraid of the zucchini fairy.

Top 3 Ways to Use Zucchini:

1. Fry it. Substitute in zucchini in the fried squash recipe.

Golden-Brown Fried Squash with Soda Cracker Crumbs

Golden-Brown Fried Squash with Soda Cracker Crumbs

2. Stewed with tomatoes. I love zucchini sliced with garlic and tomatoes and oregano, all simmered until it’s a nice stew. Simple, season with salt and pepper.

3. Zucchini casserole. Substitute for squash. Slice, saute with onion, add a can of cream of celery soup, 3/4 a soup can of milk, and stir. Crumble in 1 or 2 pieces of hard, stale bread. (Thanks to Perfect Pregunta for that question!) Simmer until zucchini is soft, season with thyme, salt and pepper.  Top with crushed soda crackers and parmesan cheese, bake at 400 degrees until bubbly.

Squash Casserole with Soda Cracker and Parmesan Topping

Squash Casserole with Soda Cracker and Parmesan Topping

I’ll be locking my doors tonight, and do let me know if you need any zucchini. Something tells me I’ll have it in abundance very shortly.

Post your questions here in the comments section, or Tweet!

Send your non-zucchini-related questions to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading the Practical Cook Blog word. Press “like” on Facebook today!)

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Up next, Marinated Vegetable Salad Recipe. Perfect hot-weather fare!

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Filed under Kitchen Philosophy, On the Table, Recipes