Friday, July 31, 2009

Zumongous zucchini pic and a recipe

We had big zucchini plants last year. This year, I cannot believe my eyes, but they are even bigger. I'm crediting our amazing compost. However, the enormous leaves are overshadowing our poor peppers, artichokes, tomatoes and cukes. It's also hard to find all the yummy green buggers when they are ripe for the pickin.'

Clearly we missed this bad boy for a long while.

I'm not sure if you can appreciate how big this big zucchini is, even with my stellar photographic skills. The little one is "normal" size, the middle one is a bit big and the biggest one is 19.5" long and 4.25" in diameter at its widest point. If I could weigh it, I would but I don't have a food scale. It probably won't even taste good at this size, but I had to get this on record. I decided not to let Alex take the picture for fear it would (somehow, some way) find its way into an NC-17 rating.

Perfect segue for my Easy Cheesy Summer Squash Casserole (feel free to use reduced fat milk or cheese, but don't you dare use margarine):

4 c. zucchini or summer squash (diced or sliced thinly)
2 c. finely shredded sharp cheddar cheese (or swiss)
4 eggs
8 T finely chopped yellow onion
2 c. scalded organic milk (heat until not quite boiling and remove "skin")
2 c. Arrowhead Mills Organic Savory Stuffing (or Italian bread crumbs)
6 T organic butter, melted (optional

Preheat oven to 350 degrees. Spray 13 x 9 pan with cooking spray. Beat eggs. Add cheese, squash and onions. Spoon into greased pan and spread out. Pour scalded milk over ingredients evenly. If using butter, mix with stuffing (or bread crumbs). Spoon stuffing mixture evenly over the squash. Bake for 30 minutes or until brown and bubbly around the edges. If you like your squash mushy, cook another 5-10 minutes.

Serves 10-12 people as a side dish.

Adapted from Baked Cheese Squash Casserole (

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