I’ve always grown my own zucchini for as long as I can remember but in the past couple of years I’ve cut way back on a big garden with veggies and now concentrate on growing a wide variety of herbs and some tomatoes in pots. That’s OK…it was getting to the point where at this time of year I did not want to see another zucchini!
My plan was foiled though when a neighbor brought me a bag of home grown zucchini, just fresh from her garden. I had already received two monster zucchini from another friend. Those I like to shred and freeze in two cup portions to use for zucchini bread in the winter; but for these perfect sized gifts I needed to reach no further than a tried and true recipe we have loved forever. Having a zucchini glut of your own? Try this easy side dish…perfect for a picnic too; it will be devoured, I promise.
This recipe is an oldie but goodie. It comes from a cookbook I love called ‘The Artist in the Kitchen’ from the St. Louis Art Museum and it was a fundraising cookbook published in 1977. I love old cookbooks but they would never pass muster today. No big huge glamour shots of every dish grace the pages; your imagination has to come into play. Still, I love everything I’ve made from this book and this recipe is an all time favorite. I had forgotten that I had already shared it on my blog…but that was 5 years ago and we won’t even talk about the photo; it would have been better to have been like this cookbook and not had one!
The truth is that it’s sort of a plain Jane. There aren’t a lot of ingredients and it’s simple to put together; is it even worthy of sharing? Oh yeah…it’s that simplicity that helps to make it great; heck the topping of crumbs doesn’t even have any extra butter to bind them but you won’t mind. There is something magical about a sauce of butter, cream cheese and garlic that fits so perfectly with what is really a pretty bland little veggie; the crumb topping is a nice added texture. I had to stop testing it after eating half the dish (kidding) (no I’m not).
It can be hard to photograph a casserole dish. As much as I love this simple dish, it’s not particularly beautiful. So I did throw some fresh from my garden tomatoes into the photo for a bit of color. I am not regretting planting those Early Girl tomatoes one bit even if they did get a late start. I’ve planted nothing but cherry tomatoes since I started gardening in pots and this year thought I would try one more variety and I love the results; even with a late start they have been worth the wait. I must have picked a dozen last night…poor me I have to eat some with every meal. :)
Have a safe and fun filled Labor Day; I’ll be sitting here eating zucchini casserole, fresh corn, fresh tomatoes and fresh peaches and sobbing that summer is almost over. I won’t miss the heat but I sure will miss fresh fruits and veggies. Now I’m wishing I had planted some zucchini; I want more!
- 6-8 small zucchini
- 1 - 3 oz. pkg. cream cheese
- 3 Tbsp butter
- ¼ tsp garlic powder
- Salt and Pepper to taste
- Butter Crackers
- Cut unpeeled zucchini into thin slices and microwave until just tender and still crunchy; 3-4 minutes.
- Drain thoroughly
- Melt cheese and butter and mix with garlic powder and zucchini; season with salt and pepper.
- Put in a baking dish and crumble crackers on top. Bake for 25 minutes at 350 degrees or until golden brown.
This is the last post of our #SummerSoiree series for the Food Network featuring dishes perfect for a Labor Day get together. I’m having one; I’m actually hosting a baby shower on Sunday; we’re sort of hoping there won’t be a real labor day until after the party! Have a great weekend; enjoy some of these dishes from my friends!
- The Lemon Bowl: Lemon Garlic Chicken Kabobs
- Bacon and Souffle: Roasted Shrimp Orzo
- The Hungry Traveler: Ginger Vanilla Fruit Salad
- Homemade Delish: Festive Champagne Punch
- Dishin & Dishes: Savory Tomato, Roasted Garlic and Mozzarella Tart
- Creative Culinary: Zucchini and Cream Cheese Casserole
- TasteBook: Apple-Pecan Chicken Salad
- Elephants and the Coconut Trees: Batter Fried Pepper with Tzatziki Sauce
- Healthy Eats: 6 Fall-Forward Recipes for Your Labor Day Celebration
- Domesticate Me: Lobster Avocado Toast
- Taste with the Eyes: “Margarita” Salmon Burger with Tequila, Lime, and Hatch Chiles
- Napa Farmhouse 1885: Grilled Shrimp & Peaches with Arugula Pesto
- Red or Green: Spicy Greek Chickpea Spread
- The Heritage Cook: Smoked Chicken Salad (Gluten-Free)
- The Mom 100: Yogurt Berry Pops
- FN Dish: The Last Hurrah: Grill Absolutely Everything on Labor Day