Wednesday, August 26, 2009

Dealing with the Plethora

... of zucchini.

The best thing about using a microwave oven in the summer is that you can steam veggies in no time at all, and you don't add a lot of humidity to an already humid afternoon. Three minute corn on the cob? Wrap 1-4 shucked cob(s) in a sheet of paper toweling, wet it, place it in the microwave oven and cook on HI for 3 minutes.
No pot of boiling water, no humidity.
Believe me, if you have always lived in an air conditioned home, you are one of The Lucky, and you should count your blessings.
But on to the topic of the day, zucchini, a gift from the garden that keeps on giving.

We've been backyard veggie gardeners since before the days when it wasn't 'kewl', and after I finally relented to modernism and let the guys add a microwave to the kitchen remodeling plan back in the late eighties (after our third son was born and life was hectic) I adapted the following zucchini recipe from an old Flint, Michigan Junior League's cookbook.

Cheezy Zucchini Casserole
4-5 servings

2-3 cups zucchini, diced

Microwave zuke on HI in a covered bowl with a small amount of water (1/4 cup?) about 5 minutes. Stir and nuke again a few minutes if needed, until tender but not mushy. Pour into a colander and drain well.

Combine, in the bowl:

1 egg
1 Tblsp. flour (heaping)
1/2 - 3/4 cup sour cream (I use my homemade Greek yogurt, but don't tell Herb)
1 - 1 1/2 cup shredded cheese, your choice
1/2 cup bacon, cooked, drained and crumbled

Stir it all together, then fold in the zucchini.
(At this point you can refrigerate it to finish later, but it will need another minute of cooking in the following step.)
Microwave on HI for 3 minutes. Stir lightly, then sprinkle with more crumbled bacon or buttered bread crumbs, and microwave for about 2 more minutes.

And remember to pick your zucchini while they're still small!

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