My aunt Linda Carbone makes an excellent Zucchini Casserole that the whole family raves about. Grandma was no exception, so of course, I found the recipe in the bundle labeled "zucchini recipes". It almost tastes like a vegetarian pizza - without the crust.
Linda's Zucchinni Casserole
Grease an oblong baking dish and layer with slices of zucchini. Sprinkle with oregano and garlic salt then layer with thin slices of tomato. Season [with oregano and garlic salt] and sprinkle with [a mixture of] cheddar and monterey jack cheese [shredded]. Cover & bake at 350 for 45 minutes to 1 hour.
For the final summer 2011 Zucchini entry - what would a collection of zucchini recipes be without Zucchinni Bread?
2 Cups Sugar
1 Cup Oil
2 Cups shredded zucchini
1 Tsp vanilla
Sift 3 cups flour, 1/4 tsp Baking Powder, 1 tsp. [baking] Soda, 1/2 tsp. salt, 1 tsp cinnamon, 1 tsp ginger, 1 tsp cloves
1 Cup walnuts
Bake in 2 loaves at 325 for 1 hour.
Sorry gang, not much for instructions in the above. Thoroughly blend the sugar & oil, then add the remaining wet ingredients. Sift together the dry ingredients and then stir them into the wet ingredients, combining well. Stir in the walnuts. Put mixture in loaf pans and bake as per above.
I'm looking forward to the Carbone Family Reunion this Sunday (Sept. 11) and I'll be bringing a couple of the recipes from the blog - including one of the recent zucchini recipes. In the meantime, I hope you get a chance to try some of these out so you can share how they went at the reunion. Happy cooking!