Summer is the time when gardeners have too many zucchinis. What seemed like a good idea in May becomes a burden later. What to do with all that zucchini? Below is a zucchini recipe from the 350th Cookbook. It is a teaser for the cookbook, which will be available in September.
The cookbook will feature Suffield farms and farm stands and contains about 300 recipes provided by your Suffield neighbors. The cookbook will be available for purchase on https://www.suffieldct.gov/our-town/350th-celebration, Suffield Farmer’s Market and various farm stands.
Zucchini-Tomato Casserole
Serves 6 or more
Preheat oven to 350 degrees
1/4 cup oil
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 medium zucchini
1/4 teaspoon oregano
1/4 teaspoon basil
2 medium tomatoes
1/4 cup chopped green pepper
4 slices American cheese
3 slices bacon, cooked crispy and then crumbled Parmesan cheese
Slice zucchini in 1/4 inch slices.
Mix flour, salt, pepper, and garlic powder in a bowl. Toss lightly with zucchini.
Heat oil in skillet. Sauté zucchini slices until golden. Drain.
Place zucchini in a 13 x 9-inch greased casserole. Top with tomato slices. Sprinkle with basil, oregano, green pepper, and bacon. Top with American cheese in julienne strips. Sprinkle with Parmesan cheese.
Bake until heated through and the cheese melts.
Submitted by Dottie Millick