Monday, October 27, 2008

There Can Never Be Too Much Zucchini

Have you ever heard someone complain about an over abundance of zucchini? You won't hear that complaint around here. We fry zucchini, make zucchini chips, cut up zucchini and eat it with dip. Last night, we had zucchini lasagna for dinner. It was so good, I got up and has some as a predawn snack.

Here is how it was done

Zucchini sliced thin
Mushrooms sliced thin
Marinara sauce - tomato sauce, garlic, oregano, basil.
Mozzarella cheese
Parmesan cheese

Bake at 350 for 45 minutes or until family members start asking, "What smells so good?" and "When do we eat?"

Sorry, I don't measure anything.

The Monkeys ate this up and did not notice the mushrooms, which they claim to hate. This is a first. They have superior mushroom locating abilities.


  1. My mom makes zucchini lasange too. It is pretty tasty. Clever way to disguise the mushrooms from the monkeys. :)

  2. We love making all things zucchini and had visions of just such creations (and many more) when we planted our vines this year. Unfortunately, due to poor placement and other unforeseen circumstances, we have no zucchini. But NEXT YEAR!! LOL

  3. Racquel, I was worried it would not taste good. Glad I was wrong.

    Shibaguyz, so sorry about you squash failure. As you said, there is always next year.

  4. Much as I like zucchini I have dreams of being buried under an avalanche of them during the summer. It's almost a relief when they finish!

  5. Hmmm, I wonder if I could do it with yellow squash?