I think it's safe to say that Summer is here to stay in SWLA. Warm days (only in the upper 80s, still got a few degrees to go before we can officially call it "hot", don'tcha think?) and afternoon rain showers (Thank You, Lord!) have really helped our little garden grow lately! In fact, we're growing a LOT of a few veggies: squash, zucchini, and cucumbers. (Still waiting on the tomatoes and peppers!) We eat plenty, give away what we can, and then try to figure out what to do with the rest. We've never had much luck putting up squash and zucchini or making homemade pickles with the cucumbers, and the same ol' fried squash/zucchini and cucumbers in vinegar or Italian dressing gets a little old after awhile, knowwhatImean? :) I've found a few recipes that we really like to help us use up our leftovers, and I've had several people ask for them, so I thought I'd share them here. Hope you enjoy them as much as we do!
Baked Zucchini
Ingredients:
2 medium zucchini, cut into 1/4-inch slices
2 tablespoons butter, melted
1 tablespoon Cavender's Greek Seasoning
1/4 c shredded Parmesan cheese (can use the grated kind if that's all you have, but shredded is better :))
Salt and pepper to taste
In a large bowl, toss the zucchini, butter and oregano. Arrange in a single layer on a greased baking sheet or shallow baking dish; sprinkle with Parmesan cheese.
Bake, uncovered, at 350° for 35-40 minutes or until golden brown. Season with salt and pepper. Yield: 2-3 servings.
Kansas Cucumber Salad
Ingredients:
1 cup mayonnaise 1/2 teaspoon salt
1/4 cup sugar 4 medium cucumbers
4 teaspoons white vinegar 3 green onions, chopped
1/2 teaspoon dill weed
In a large bowl, combine mayonnaise, sugar, vinegar, dill and salt. Mix well. Peel cucumbers and slice thin. Chop green onions, stalks and all. Add to bowl and toss. Cover and chill for at least an hour. (It gets better the longer it sits.)
I've found a few other recipes that I plan on trying out in the next week or so. If they're worth sharing, I'll let y'all know!






