Recipe Rewind ~ Got Loads of Zucchini?

Try this recipe!  It’s one of our favorites and I make it all the time!

Zucchini casserole was born out of an abundance of zucchini by a family member. I have been making it for years and it’s one of my favorites. I usually have to make a smaller dish than called for unless my daughter is here (we both love it). It’s easy (of course) and uses ingredients you probably have in your kitchen right now.

Zucchini Casserole

2 zucchini, cut into round discs, unpeeled
1 onion, chopped
3/4 cup grated sharp cheddar cheese
2 tablespoons soy sauce
butter
salt and pepper
Preheat oven to 350º.

Put a layer of zucchini in baking dish. Dab with butter and sprinkle with salt and pepper and some of the chopped onions. Repeat layers until zucchini and onion are used up.

Sprinkle cheese on top and spoon soy sauce over all.

Bake for 40 to 45 minutes.

Serves 4-6

Happy Cooking!

Zucchini Casserole

I am *really* late today ~ I went to see the new Batman movie this morning with my son and we both agreed that it was very, very good. I never believe all the hype but this lived up to it. I can’t wait for the X Files movie next week!

Zucchini casserole was born out of an abundance of zucchini by a family member. I have been making it for years and it’s one of my favorites. I usually have to make a smaller dish than called for unless my daughter is here (we both love it). It’s easy (of course) and uses ingredients you probably have in your kitchen right now.

Zucchini Casserole

2 zucchini, cut into round discs, unpeeled
1 onion, chopped
3/4 cup grated sharp cheddar cheese
2 tablespoons soy sauce
butter
salt and pepper
Preheat oven to 350º.

Put a layer of zucchini in baking dish. Dab with butter and sprinkle with salt and pepper and some of the chopped onions. Repeat layers until zucchini and onion are used up.

Sprinkle cheese on top and spoon soy sauce over all.

Bake for 40 to 45 minutes.

Serves 4-6

Happy Cooking!

Grilled Bourbon Chicken #1

Before I get into today’s recipe, I have a food dilemma ~ DS’s friend gave me 8 heads of cabbage…besides cole slaw and cabbage rolls, does anyone have any ideas for me? Please?

On to the recipe……

I say #1 because I have a couple recipes for grilled bourbon chicken that are similar but not exactly the same and this helps me to keep them straight.

The weather was weird yesterday so I used my indoor grill pan and I used thin sliced chicken which only takes a couple of minutes on each side. Gosh, I LOVE thin-sliced chicken. Has anyone else noticed how HUGE chicken pieces are now? The thin sliced are nice and small and trimmed ~ YAY!

I love cooking with bourbon ~ the flavor is just terrific.

On the grill:

Ready to eat:

Grilled Bourbon Chicken #1

1 1/2 lbs boneless skinless chicken breast halves
2 tbsps olive oil
2 tbsps Dijon mustard
1/4 cup bourbon
2 tbsps red wine vinegar
2 tbsps Worcestershire sauce
2 tbsps soy sauce
1/4 cup brown sugar
2 garlic cloves, minced

Combine olive oil and the next 7 ingredients in a ziplock bag. Add the chicken and marinate in the refrigerator for at least 2 hours or as long as overnight.

Remove chicken from marinade and discard the marinade.

Place chicken on the grill and cook over medium heat. Grill for 15-20 minutes, turning once, until chicken is cooked through and no pink remains.

Serves 4

My zucchini plants have exploded in my garden so I threw some zucchini slices on the grill pan ~ I just used olive oil, salt and pepper on each side and grilled until softened.

I also made some delicious zucchini bread ~ you can find the Zucchini Bread recipe on Recipezaar

This quick bread is so nice and spicy ~ it’s my favorite and even my zucchini-hating DH eats it 🙂

Happy Cooking!

Teriyaki Zucchini

I was out messing around in my vegetable garden this morning and by the look of my squash plants, I am going to have a bumper crop. I decided I better start digging out my squash recipes. This one is super simple and great to serve with any Asian style meal. I’m pretty sure I got the recipe from TOH.

Teriyaki Zucchini

2 medium zucchini, cut into strips

1 small onion, sliced and separated into rings

2 tbsps butter

1/4 cup teriyaki sauce, purchased or make your own

1/8 tsp pepper

1 tsp sesame seeds, toasted

In a large skillet, saute zucchini and onion and butter for 7-10 minutes or until crisp-tender, drain any liquids from pan. Stir in the teriyaki sauce and pepper and sprinkle with sesame seeds.

Serves 4

Happy Cooking!