This recipe comes from my wonderful Mother — it is so darn good I stole it from her! Every summer we all look forward to the first time she makes this. All credit goes to her for this recipe, not me.
If you have an abundance of zucchini or any other summer squash and are looking for ideas to use it all up here is my suggestion: Zucchini Casserole a la Meadowwood Garden! It is easy to make, delicious, flexible and inexpensive. This is absolutely my favorite zucchini dish – I like it so much I am eating it several times a week at the moment!
- Zucchini (Yellow Squash works too!)
- Stewed Tomato – 1 can
- Butter or Substitute
- Cheese – 1 cup shredded
Preheat the oven to 350 degrees. Slice the zucchini 1/4 inch thick. Layer the zucchini slices in the bottom of a casserole dish until they fill it about halfway. Add contents of stewed tomato can – juice and all! Throw some butter or substitute on top – maybe 3-4 pats. Season to taste – I like Italian Seasoning and a little salt and pepper. Spread about a cup of your favorite shredded cheese on top. Cover and bake for 45 minutes or until done.
As with many of my recipes, exact measures, ingredients and times aren’t necessary. The possibilities are just about endless – you can add just about any fresh vegetable from the garden and substitute anything you like. Diced fresh tomatoes work well, just make sure you add a little liquid to steam the zucchini. I add sun-dried tomatoes to boost the tomato flavor and it tastes great!