Over A Cup: Mary’s zucchini recipe | CraigDailyPress.com

Over A Cup: Mary’s zucchini recipe

Diane Prather

Diane Prather

A couple of weeks ago or so, I was walking past the garden when something jumped up in front of me and landed just over a clump of onions.

I thought, "That's one big grasshopper," but when I looked I saw that it was a green frog. The frog, about 3 1/2 inches long, looked as surprised to see me as I was him. We've been at this place quite a few years now, and it's the first year that I've seen a frog.

And then to top things off, about the same time I noticed that the hummingbirds were spending lots of time perched in the top of the chokecherry tree that grows along the garden. I had noticed the hummingbirds were spending a lot of time in the garden earlier and I wondered why because we have nectar out for them here at the house. That's where the potted flowers are, too.

So, I wondered if the hummingbirds could somehow get juice from the chokecherries. (Does anyone know?) Of course I had to refer to the hummingbird beak as a snout (I know better), and that brought laughter from my family members who have enjoyed ribbing me about my sanity.

Writing about chokecherries reminds me, does anyone know where a person might still find chokecherries? A reader is looking for some. I picked a couple of bags of chokecherries from our trees and froze them — just in time because the birds decided the berries were ripe and gobbled up the rest.

Also, does anyone have tips for what to do when chokecherry jelly won't set up? Someone asked me about this, too. A couple of years ago, readers sent in all sorts of tips for making chokecherry jelly, but my column clippings aren't well-organized yet, and it's been so busy this week that I haven't taken the time to go through stacks of clippings.

Recommended Stories For You

If you have any of the chokecherry information that you'd like to share, please call me at 970-824-8809 (evenings are best), and I'll pass it along.

This week's recipe is one using zucchini. I got it in the mail this week. Mary Burnett, of Craig, has sent in several delicious recipes in the past (just recently for using rhubarb), and now she is sharing three zucchini recipes. This week's column features "Italian Zucchini Bake." Next week's column will feature the other two recipes.

I have not tried this week's recipe yet, but I will during the long weekend as I have a refrigerator full of zucchini. I'm going to use sausage — and maybe pepperoni, too — to make a main meal dish.

The recipe sounds yummy! Thanks, Mary!

If you have recipes that you'd like to share, write to me at P.O. Box 415, Craig, CO 81626, or call me at 970-824-8809.

Italian Zucchini Bake

■ 3 1/2 cups shredded zucchini

■ 1/2 pound fresh mushrooms

■ 1/2 teaspoon salt

■ 2 teaspoons olive or canola oil

■ 3/4 cup egg substitute

■ 1 jar (15 ounces) pizza sauce, divided

■ 1/2 cup dry bread crumbs

■ 3/4 cup chopped green pepper

■ 1/4 cup all purpose flour

■ 1/4 cup sliced ripe olives, drained

■ 2 teaspoons Italian seasoning

■ 1 1/2 cups shredded cheese, divided

Place zucchini is a colander over a plate; sprinkle with salt and toss. Let stand 15 minutes. Rinse and drain well. In a bowl, combine the zucchini, egg substitute, breadcrumbs, flour, and Italian seasoning. Spread in an 11x7x2-inch baking dish coated with nonstick cooking spray. Bake uncovered at 350 degrees for 25 minutes. In a nonstick skillet, sauté mushrooms in oil. Spread half of the pizza sauce over the zucchini mixture; sprinkle with the mushrooms, green pepper, olives, and half of the cheese. Top with the remaining pizza sauce and cheese. Bake for 15 minutes longer or until hot and bubbly. Yield: 6 servings. (Can add pepperoni or cooked sausage to make a main meal dish.)

— Courtesy of Mary Burnett, of Craig