I’ve grown my own zucchini for many years 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. 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 guest to an event I hosted brought me a bag of home grown zucchini, just fresh from her garden. I had already received two monster zucchini from a neighbor that I will shred and save in two cup portions to use for zucchini bread in the winter; now it was time to reach further and devise something different from the’ same old same old’ feeling that often happens when there is a glut of any crop.
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 everything I’ve made from it and this recipe is an all time favorite. Add to that it’s so easy..you will need to try it!
A unique and delicious casserole with zucchini, cream cheese and a butter cracker topping.
- 6-8 small zucchini
- 1 - 3 oz. pkg. cream cheese
- 3 Tbsp butter
- 1/4 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.