My friends offered me a haul of garden produce. As you can see, there are a couple of rather large zucchini included. I've been buying and cooking squash for the last couple of weeks. My garden has produced none, but prices are very low these days.
Here is a great recipe idea. It is adaptable to your taste or occasion.
Shred zucchini. Drain juice.
For every two cups add:
2 eggs
1/2 cup Parmesan Cheese
1/2 flour
Seasonings:
Salt
Pepper
Sage
Rosemary
Onion, garlic (fresh or dried)
Stir together and bake at 350 degrees for 30 minutes or until preferred consistency.
I used only one egg, less Parmesan cheese and fresh sage and rosemary. The first 30 minutes produced a soft dish. I mixed and baked another 15 minutes. FABULOUS! The sage and rosemary gave the flavor of stuffing. Have fun! This easily adapts to gluten free or vegan. Substitute chickpea flour and use chia seed gel in place of eggs. Of course, I added two tablespoons of chia seeds on general principle.
Yum!
