You may want to read the post immediately after this one to place matters in their proper context, but the gist of it is that as soon as I posted photographs of the largest zucchini I'd ever seen, a bigger one yet emerged from the depths of the garden. The one on the bottom is the zucchini from the previous post. It's girthier, to borrow a word from Stephen Colbert, but not as long... Hrmm...
This is all starting to sound faintly obscene. I need a shower all of a sudden.
1 comment:
Here's the complete recipe for that zucchini casserole... and if anyone would like some zucchini to make such a casserole I feel sure we can share!
For a large casserole
2 boxes of stove top stuffing
1 gargantuan zucchini
2 normal zucchinis
1 onion
1/2 pint sour cream
2 cans cream of chicken soup
2 cups milk
garlic powder and a few shakes of Tony Chachere's Creole seasoning to taste
cut gargantuan zucchini in quarters lengthwise then slice into 1/4 inch thick pieces. Slice normal zucchini in 1/4 inch round slices. Chop onion. Steam all until tender but not mushy. Drain
Mix milk, soup, sour cream and seasonings in a large bowl.
Pour contents of one box of stuffing mix in bottom of a very large rectangular pyrex dish. Spread evenly across bottom of pan.
layer zucchini and onion on top of dry stuffing mix.
Pour liquid mixture over zucchini.
Spread 2nd box of stuffing mix over the top, tamping it down slightly so it soaks up some of the soup mixture but leaves enough dry to form a crunchy topping.
Sprinkle lightly with your favorite cheese. Bake at 350 for approximately 1 hour, until the middle of the casserole is bubbling well. Remove from oven and let it sit for about 20 minutes.
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