Garden Harvest

I know I was supposed to post last weekend after returning from my business trip, but you know how tired you can be after a long drive. I had hoped that I would have eaten some fantastic dish while I was away and could come back to tell you all about it. Unfortunately, I ate fast food most of the week in my hotel room.

What I did come back to was neighbors and friends supplying us with fresh vegetables from their gardens. I definitely welcomed that because we weren't able to put a garden out this year due to my surgery in the spring. So, what I have included today are two of my favorite recipes using zucchini. The first one is how my mom fries zucchini. I could eat every slice, if I let myself.

The second recipe is for Zucchini Casserole from my late aunt. She used to fix several of these at a time in disposable aluminum pans and freeze them to fix when she had company. I sometimes fix and freeze one to bake when we get home from a vacation so I don't have to cook supper that evening.

Fried Zucchini

4 eggs
3/4 C. milk
1 1/4 t. salt
2-3 medium zucchinis, thinly sliced
2 1/2 C. flour
vegetable oil

Mix eggs, milk, and salt together to make batter. Dip zucchini into the batter and then roll in flour to coat. Fry in hot oil until lightly brown. Drain on paper towel, then service warm.

Zucchini Casserole

2 C. grated zucchini

1 C. grated carrots

1 C. diced onion

1- 8 oz. container sour cream

1 can cream of chicken soup

1 stick butter or margarine

1 pan of baked cornbread

Mix sour cream and soup together. Set aside. Crumble half of the cornbread on the bottom of the casserole dish. Layer zucchini, onion, and carrots on top of cornbread. Pour sour cream/soup mixture on top of layers. Then, crumble the rest of the cornbread for the top layer. Melt the butter and drizzle it over the cornbread. Bake for 30-40 minutes at 400 degrees.

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