LUCY BURDETTE: It's zucchini city in our garden. Even the dratted woodchucks who've broken in and are wreaking havoc with other crops are leaving the squash to us! So I had to come up with yet one more recipe--this one is adapted from the Joy of Cooking.
1 tablespoon butter
1 tablespoon olive oil
One half sweet onion, chopped
One green pepper, chopped
Two small red potatoes, chopped
One clove garlic, minced
two medium zucchinis, cut into chunks
1/2 cup cornmeal
1/4 cup flour
1/4 cup freshly grated Parmesan cheese
1 tablespoon fresh thyme leaves
1 teaspoon white pepper
1 cup milk
Two eggs
4 to 6 tablespoons grated Swiss cheese
(I also had some leftover corn from corn on the cob that I meant to add, but forgot--really any summer vegetables can be swapped in or out.)
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The seventh Key West mystery, KILLER TAKEOUT, is on bookshelves everywhere. What about yours?
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A very timely recipe....I'm overwhelmed with zucchini! Anxious to try this.
ReplyDeletehope you enjoy it Dianne!
DeleteThis sounds delicious. I like zucchini, unless it's overcooked, which is really easy to do. My husband is not a big fan, however.
ReplyDeleteBut this? I think it would go over big time.
That look perfect for summer, Roberta! I think it would pair perfectly with a fresh tomato salad. :-)
ReplyDelete