I grew zucchini again this year after taking a couple of years off. Zucchini or courgette as some call it, is part of the Cucurbitaceae family which also includes melon and cucumber. Although we only grew a couple of plants, by summers end we are stockpiling zucchini.
Some of the stockpile I shred and freeze. I also cut zucchini up in chunks or slices and freeze it for use in fall stews and stir-fries. There are also some ingenious recipes and tips on how to use zucchini in just about any way you can imagine online like fritters, muffins and even cookies.
Zucchini is rich in several vitamins and minerals, containing small amounts of iron, calcium, zinc, and several B vitamins. Its high in vitamin A content helps to support vision and immune systems. Vitamin C is also quite high in zucchini which tends to be reduced through cooking.
Here is a recipe I learned from a high school friend who also loves cooking. It is delicious, simple and nutritious.
Zucchini Vegetable Supreme with Cheddar
Ingredients:
2 small-medium sized zucchinis, sliced into “coins”
2-3 tomatoes, also sliced
10-12 mushrooms sliced
1 medium-large onion sliced with rings separated
Cheddar cheese shredded (amount own discretion)
Salt and pepper
Garlic powder
Directions:
Set oven to 350 degrees.
Use a 9 by 9-inch casserole dish and layer the ingredients starting with zucchini on the bottom, next layer tomato slices, then onion rings and finally sliced mushrooms. Next sprinkle with garlic powder and salt and pepper. Repeat layering with ingredients and spices until you reach the top of the casserole. The layers will shrink down into the dish, and bubbling over should not be a problem. Top with a layer of shredded cheese of your choice. I typically choose a sharp Canadian cheddar. Put the casserole dish in the oven and bake with lid on for about 45 minutes. Remove the lid to allow the cheese to brown a bit in the last 15 minutes of cooking. Enjoy!
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