Baked Zucchini Gratin

A great way to use-up all that extra zucchini this summer!

Baked Zucchini Gratin

1 onion, sliced
2 lb. zucchini, sliced
1/2 c. butter, melted
2 c. shredded mozzarella cheese
1/2 c. cracker crumbs
1/4 c. grated Parmesan cheese

Saute the onion in a little olive oil until tender.

Layer the zucchini and onions into a greased 2-quart dish. Drizzle with half of the butter; sprinkle with mozzarella cheese.

In a separate bowl, combine remaining butter, cracker crumbs and Parmesan cheese. Sprinkle crumb mixture evenly over top.

Bake, uncovered at 350 for 35-40 minutes, or until zucchini is tender.

Sauteed Broccoli

Great side dish with minimal work.


Sauteed Broccoli

1 pound broccoli florets
2 T. olive oil
1 tsp. red pepper flakes
salt & pepper, to taste
3 T. grated Parmesan cheese
1 tsp. brown sugar


In a large skillet, over medium high heat, saute the broccoli in the oil for a few minutes. Add spices and cover, stirring occasionally for a few minutes.

Meanwhile, mix the Parmesan cheese and brown sugar and add to skillet. Stir well and then turn off heat. Keep lid on skillet and let set for 2 minutes. Makes 4 servings.

Vegetable Roll-Ups

These are very similar to vegetable pizza, only better because you don't have to fuss with patting out crescent rolls into a pan and baking them. Can be made up to 3 days ahead and then sliced right before serving. Great little appetizer!

Vegetable Roll-Ups

8 oz. cream cheese
1 c. sour cream
1 c. shredded sharp cheddar cheese
1 envelope Ranch dressing mix (use dry)
3 T. diced onions
1/2 c. carrots, chopped
1 c. broccoli, chopped
1 c. cauliflower, chopped
black pepper, to taste
garlic powder, to taste

flour tortillas

Mix all ingredients together and then spread on the tortillas. Roll up tight and place in plastic wrap. When ready to serve, slice into pinwheels.

Whenever I make these, I have enough filling to spread on 3 (8 inch) tortillas. I then cut those into 10 slices each for a total of 30 appetizers.

Meal in a Pan

Meatloaf and vegetables baked together in harmony...and only one pan to clean. You can easily add or subtract any of the vegetables listed for whatever your family would like.

Meal in a Pan

2 lb. ground beef
1 envelope onion soup mix
2 eggs
1/3 c. ketchup
1-1/2 c. soft breadcrumbs
3/4 c. water
6 carrots, diced
3 celery stalks, diced
6 potatoes, sliced
1 onion, diced
1/2 head of cabbage, shredded
1 can tomato soup
salt and pepper, to taste

Mix together well the ground beef, onion soup mix, eggs, ketchup, breadcrumbs and water. Form into a meatloaf and place in the center of a large roasting pan. Arrange the vegetables around the meatloaf. Pour tomato soup over vegetables and add enough water to bake (about 1/2 cup). Sprinkle with salt and pepper. Cover and bake at 350 degrees for one hour. Uncover and bake an additional 45 minutes or until done.

Corn Pudding

This puffs up a little during baking, so use a 2 qt. casserole dish, which gives it ample room. The cook time calls for 45 minutes in the oven, but since I like mine just a little on the gooey side, I subtract a little bit of time. This is so good! I'm not a big fan of corn, but this I like...a lot!

Corn Pudding
I pkg. Jiffy corn muffin mix
1 c. sour cream
1 stick butter, melted
1 egg
1 can cream style corn
1 can whole kernel corn, drained

Combine all ingredients and pour into a greased 2 qt. baking dish. Bake uncovered at 350 for 45 minutes.

Onion and Cheese Casserole

Unique side dish that pairs well with just about anything. When sauteing the onions in the skillet, do so just until they are tender. They will finish cooking in the oven and you don't want them to get overly mushy. You can add in some chopped pimento with the onion if you would like to have a little more color (I do it just because I love pimentos).

Onion and Cheese Casserole
2 c Ritz crackers
1/2 c butter, divided
4 large onions, peeled and sliced
2 T flour
1/2 teas salt
1/2 teas pepper
2 c milk
1/2 lb Velveeta, diced

Layer one cup of the crushed crackers in the bottom of a greased casserole dish; set aside In a large skillet, melt 1/4 cup of the butter; add sliced onions and saute until just tender, stirring occasionally. Spoon onions on top of cracker crumbs.

Melt remaining butter and stir in flour, salt and pepper. Cook and stir for one minute. Gradually add in milk and stir until thickened and bubbly. Add in Velveeta, stirring until melted. Pour over top of onions and cover with remaining cracker crumbs.

Bake uncovered at 350 for 30 minutes.

Tomato Skillet

Overabundance of garden tomatoes? This is a deliciously different way to use them up! I found that this pairs nicely as a side dish with just about anything; chicken, beef or pork.

Tomato Skillet
1/3 c butter (I use a little more)
1/4 teas basil
salt and pepper to taste
1/2 c sliced celery
1/2 c green pepper, diced
1/2 c chopped onion
1 c seasoned croutons (or stuffing mix)
4 tomatoes, chopped
2 teas. sugar

In a skillet, melt butter and add seasonings. Saute celery, green pepper and onion until tender. Add croutons and toss to coat. Gently stir in tomatoes and sugar, cover and cook over medium heat until tomatoes are hot.

Colcannon

I found this recipe in "The Unemployed Cookbook" which was compiled by the wives of Pittsburgh steelworkers in the early 1980's when steel production began moving overseas and leaving thousands of American families without a paycheck. I don't know how the recipe got the name "colcannon", but it tastes like a delicious combination of pierogies and halushki, two Southwestern-Pennsylvania staples. I add more butter than called for because there is no such thing as too much butter. Salt and pepper this to taste, but traditionally both halushki and pierogies require a heavy hand. I get creative with this sometimes, adding cheddar cheese and bacon or kielbasa and sour cream.

Colcannon
6 potatoes (about 2 lb.)
4 c. finely shredded green cabbage (about 1 lb.)
4 T butter
1 c. lukewarm milk
1 very large onion, sliced
salt and pepper to taste

Saute cabbage and onion in butter until very tender. Meanwhile boil potatoes and then mash with milk and salt. Combine the sauteed cabbage and onion with the mashed potatoes. Salt and pepper to taste.

Baked Mushrooms

If you like mushrooms, then you will love this dish! Fresh mushrooms taste the best, but I have also substituted the canned variety with equally delicious results. The following is enough to fill an 8" baking dish, or double for a 9X13" casserole. Something unique to take to a potluck.

Baked Mushrooms
2 c Ritz crackers, crushed
2 lb assorted fresh mushrooms or 2 (8oz.) cans, drained
1 can cream of mushroom soup
1/4 teas black pepper
1/2 c milk
1/2 c butter

Melt butter, stir in crackers; set aside.
If using fresh mushrooms, wash and saute in a mixture of butter and olive oil until tender.
Spread half of the buttered crackers into a greased baking dish.
Mix mushrooms, soup, milk and pepper and spread on top of crackers. Sprinkle remaining crackers on top.
Bake at 350 until hot and bubbly (about 30 minutes).