Earlier, I talked about all the zucchini that I have, here is a picture of it in my kitchen sink, it was literally over-flowing!
Although it took me a couple of hours to get them all grated down. I ended up with 50 cups of grated zucchini. Out of that, I bagged 4 – 8 Cups servings (for fundraiser recipes), 4 – 4 cup servings (to be used for gifts and such), and one 2 cup serving (for testing).
I also made some Zucchini Parmesan (recipe below) the other night, and have two meals ready to go in the freezer. This will be a great time saver later in the year, when I’m just too tired or too lazy to cook. My neighbor, Sherry, came over and help me, since I had never done ANYTHING with zucchini before, other then just a quick fry with a small one for Nathan. She walked me through the steps of making the dish, and then stayed and enjoyed it with us! It’s always nice when you get compliments the first time you make a dish. Even Joseph enjoyed the dish, although little Iva is not ready for it. But that is okay, she is only three, and at least she gave it a try before saying she didn’t like it!
I have to tell you, I LOVE these FoodSaver bags and the little hand pump! They not only help keep the food fresh and safe from freezer burn, they help to save room in the freezer! Which reminds me, I need to order some bags!
Recipe for Zucchini Parmesan (As given to me by Sherry):
One large zucchini ( sliced to 1 inch think pieces)
Large Jar of Spaghetti Sauce (I would have rather used my home made, but didn’t have any)
1 or 2 bags of Mozzarella Cheese (depending on how much cheese you like)
2 cups of bread crumbs ( I seasoned our bread crumbs with oragano, basil, and garlic, but you can use whatever seasoning you want)
Dip zucchini slices in eggs and coat with bread crumbs. Fry until golden brown, but not soggy. Place on plate with a paper towel to absorb extra grease.
Preheat oven to 350°
Grease a 9 x 13 pan
Layer out the zucchini, sauce and cheese. Top with a coating of cheese
Bake until cheese is golden brown and well melted ( about 20 minutes)
Serve with a nice salad and garlic bread
Freeze any leftovers for another night!